Have you ever had the wonderful European style hot chocolate? It’s a cross between hot pudding and chocolate ganache. We had a restaurant in Poznan, Cacao Republika, that served Gorąca Czekolada Polish Hot Chocolate.
It was their specialty. They served it many ways; my favorite being with a shot of Bailey’s Irish Cream Liqueur. It was a favorite spot to take visiting family.
We stopped at Cacao Republika after dinner when my mother, brother, and sister were visiting. When I mentioned to my sister that I was making Gorąca Czekolada Polish Hot Chocolate like we’d had at Cacao Reupblika for a blog post, she looked at me and said, “why didn’t we go there every day?” Um, calories, carbs, whatever you’re counting, come to mind.
If you’re ordering this thick hot chocolate in a restaurant, you’ll know it’s the real thing by the hot chocolate machine, usually sitting on the bar, a glass cylinder with a couple of wands spinning though the molten chocolate mixture, keeping it warm and keeping it moving. A spout at the bottom drains off the hot chocolate a cup at a time.
It’s a comforting, dense sip of chocolate.
A super thich hot chocolate, a cross between hot pudding and chocolate ganache
- 1 1/2 cups milk, divided
- 1/2 cup heavy cream
- 5 ounces dark chocolate chips
- 3 ounces milk chocolate chips
- 1 tablespoon corn starch
- 1/2 teaspoon vanilla (optional)
- your favorite liqueur (optional)
- whipped cream to garnish
- Add 1 1/4 cups milk, cream, and chocolate chips to a saucepan
- Warm over medium heat, stirring from the bottom of the pan until chocolate melts
- Stir the corn starch into the remaining 1/4 cup of milk until smooth, add to the saucepan
- Stir constantly until mixture thickens
- Add vanilla or your favorite liqueur, I recommend Bailey’s Irish Cream (optional)
- Serve in small cups (it’s rich) and top with whipped cream