Jacques Torres' 'Wicked' Hot Chocolate Recipe

The famed pastry chef makes his creamy cocoa with sugar and spice and everything nice

Photo: Iain Bagwell

Jacques Torres’ ‘Wicked’ Hot Chocolate

The famed pastry chef makes his creamy cocoa with sugar and spice and everything nice

2 cups whole or 2% milk
1 cup 60% dark chocolate, chopped
½ cup milk powder
¾ tsp. cornstarch
Pinch of chipotle powder
Pinch of ancho chili powder
1/8 tsp. allspice
1 cup heavy cream

1. Bring milk to a boil in a medium sauce pot over medium-high heat.

2. Lower the heat to medium, then add the chocolate, whisking vigorously until the chocolate is completely melted.

3. Add the milk powder and cornstarch, still whisking, until dissolved and the mixture is smooth and thick.

4. Add chipotle powder, ancho chili powder, and allspice. Whisk until dissolved.

5. For the whipped cream pour the heavy cream into a medium bowl and put it in the freezer for 5 minutes. Take the cream out of the freezer and whisk until soft peaks form.

6. To serve, divide the hot chocolate into four mugs. Garnish with a large dollop of whipped cream and sprinkle lightly with chili powder, if desired.

Serves: 4
Active time: 15 minutes
Total time: 25 minutes