Homemade Hot Cocoa with Pastel Whipped Cream
Rich, chocolatey homemade hot chocolate mix topped with freshly whipped vanilla bean cream and sprinkles!
For the Hot Chocolate Mix:
  • 3 cups 360g premium dark cocoa powder (I use Cacao Barry Extra Brute)
  • 1 cup 200g superfine sugar
  • 2 teaspoons salt
For the Whipped Cream (enough for about 6 generously dolloped hot chocolates):
  • 1 cup 240ml whipping/heavy cream (35-40%), cold
  • 2 tablespoons sugar or confectioners' sugar
  • 1/2 teaspoon vanilla bean paste or pure vanilla extract
  • Few drops of food colouring I used AmeriColor Turquoise
For the Hot Chocolate Mix:
  1. Sift together the cocoa powder and sugar into a medium bowl or piece of parchment paper. Whisk together until combined, and store in an airtight jar at room temperature.
  2. Will keep for 8-12 months (hooray!).
For the Whipped Cream:
  1. Chill a stainless bowl (for stand-up mixer if using, or just any stainless bowl if using a hand mixer) and the whisk attachment or beaters in the freezer for a few minutes.
  2. Pour the cold 35% heavy cream (in Canada known as "whipping cream"), sugar, vanilla bean paste (or vanilla) and a drop of the colour (if using) into the chilled bowl and beat on medium-high speed until soft peaks form, about 1 minute (when you lift the whisk or beater over the bowl, the cream should form a droopy point, like an eagle's beak.) This happens very quickly!
  3. If you like a slightly thicker whipped cream, or if you would to pipe the cream, beat slightly longer until stiff peaks form (you will see visible swirls in the cream when whipping). *Ensure you don't over-beat, or the cream will end up coarse and grainy.
  4. Best used right away, but will keep covered in fridge for one day.
Make the Hot Chocolate:
  1. In a large mug, stir together 2 tablespoons of the hot chocolate mix with a splash of milk until well combined. Add boiling water and stir until blended. Spoon on a generous dollop of whipped cream and top with sprinkles!