Description
Indulge in a decadent Salted Caramel Hot Chocolate, featuring rich dark chocolate blended with a luscious homemade caramel sauce infused with sea salt. This comforting beverage is topped with softly whipped vanilla cream and finished with a drizzle of salty caramel and dark chocolate shavings, perfect for cozy gatherings or a special treat on chilly days.
Ingredients
Caramel Sauce
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Bean Paste
- 6 tablespoons Salted Butter
- 1/2 cup Heavy Cream
- 1/2 teaspoon Vanilla Fleur de Sel, or to taste
- 2 teaspoons Cornstarch
Hot Chocolate
- 3 1/2 cups Whole Milk
- 1 Vanilla Bean
- 6 ounces Dark Chocolate (at least 70% cacao), chopped
- 4 tablespoons Granulated Sugar
Whipped Cream Topping
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Bean Paste
- 1 teaspoon Powdered Sugar
- Dark Chocolate Shavings, for garnish
Instructions
- Make the caramel sauce: Add the granulated sugar to a medium-sized saucepan and place it over medium-high heat. Cook while stirring occasionally, watching carefully until the sugar is golden brown and completely melted.
- Add butter and vanilla: Carefully stir in the salted butter and vanilla bean paste, whisking vigorously until the butter has fully melted. Expect bubbling—exercise caution.
- Incorporate heavy cream and salt: Remove the pan from heat and slowly pour in the heavy cream while whisking continuously. Continue whisking until fully combined, then stir in the vanilla fleur de sel to taste.
- Prepare the milk mixture: In another medium saucepan, whisk together cornstarch and whole milk until smooth with no lumps.
- Add vanilla bean and heat: Split the vanilla bean and add it to the milk mixture. Slowly bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let the vanilla steep for 15 minutes.
- Finish hot chocolate base: Remove the vanilla bean pod, then add chopped dark chocolate and granulated sugar to the milk mixture. Stir on low heat using a wooden spoon until sugar dissolves, chocolate melts, and mixture is hot throughout.
- Add caramel to hot chocolate: Stir in 4 tablespoons of the reserved caramel sauce, mixing thoroughly. Save remaining caramel for garnish or other uses.
- Make whipped cream: Combine cold heavy cream and vanilla bean paste in a chilled, non-reactive bowl. Whisk by hand or electric mixer until cream forms a loose peak.
- Sweeten whipped cream: Sprinkle powdered sugar over the cream and continue whisking until soft peaks form, meaning the cream holds a gentle curl when whisk lifted upside down.
- Assemble and serve: Pour the hot chocolate into serving glasses, top with the whipped vanilla cream, drizzle with the reserved caramel sauce, and garnish with dark chocolate shavings. Serve immediately.
Notes
- Use caution when working with hot melted sugar, as it can cause severe burns.
- Vanilla bean paste can be substituted with vanilla extract if unavailable, though flavor intensity may vary.
- Ensure the whipped cream is chilled and the bowl is cold for better whipping results.
- For a dairy-free version, substitute milk and heavy cream with plant-based alternatives.
- The caramel sauce can be prepared in advance and stored in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
