We have been making hot chocolate with the Thermomix® on cold evenings for years, always with real chocolate instead of cocoa powder. The difference: 50 g milk chocolate and 50 g dark chocolate give you 100 g of melted chocolate combined with 300 g milk and 50 g double cream. That is far richer than the usual powder version and tastes like real chocolate, not instant.
We love drinking this hot chocolate in winter on the sofa, often with a bowl of rice pudding made in the Thermomix® on the side. At 461 calories per serving it is a proper treat, not a diet drink. Anyone who prefers it lighter can simply swap the 50 g double cream for extra milk. Over 840 ratings with an average of 4.91 show that the ratio of chocolate, milk and cream works for most people.
Hot Chocolate with the Thermomix®
Ingredients 0 / 5 ✓
- 50 g milk chocolate
- 50 g dark chocolate
- 50 g double cream
- 300 g milk
- 10 g chocolate sprinkles
Instructions 0 / 3
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1
Chop the chocolate.
Break the chocolate into pieces, place in the mixing bowl and chop for 15 seconds / speed 10.
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2
Heat.
Add the double cream and milk, heat for 6 minutes / 90°C / speed 2, then mix for 10 seconds / speed 4.
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3
Serve.
Pour the hot chocolate into mugs and serve garnished with chocolate sprinkles.
Tip: For a lighter version, simply swap the double cream for extra milk.
Video
Nutrition per serving
What makes this hot chocolate so good
Real chocolate instead of cocoa powder. We break 50 g milk chocolate and 50 g dark chocolate into pieces and chop them for 15 seconds at speed 10. This is what makes the chocolate fine enough to dissolve completely in the milk afterwards. Cocoa powder produces a thinner result and a more bitter flavour. The combination of milk chocolate and dark chocolate gives both sweetness and depth.
90°C melts the chocolate completely. We heat the double cream and milk together with the chocolate for 6 minutes at 90°C on speed 2. Many recipes from the Vorwerk community use only 80°C. The slightly higher temperature ensures that the dark chocolate melts fully and no sediment forms at the bottom. Speed 2 stirs gently without creating foam.
The double cream makes it velvety. The 50 g of double cream in the mixing bowl is why our hot chocolate feels fuller in the mouth than versions made with milk alone. After heating we mix for a further 10 seconds at speed 4 to make everything homogeneous. For an extra creamy result, whip some additional double cream separately and add a dollop on top. We show the quickest way to whip cream in the Thermomix® in our cream whipping guide.
Lumps, separation and weak flavour: what often goes wrong
Chocolate in pieces that are too large
Anyone who drops whole bars or large chunks into the mixing bowl will often end up with small lumps after heating that will not dissolve. The 15 seconds at speed 10 are deliberate and create an almost powdery texture. Our fix: break the chocolate into pieces beforehand and chop for the full 15 seconds at speed 10. If needed, scrape down from the sides with the spatula and blend briefly again.
Too hot, milk separates
Above 100°C milk can scorch or separate, especially with dark chocolate. That is why we stay at 90°C and go no higher. Our fix: keep to 6 minutes at 90°C on speed 2. That is enough to melt the chocolate completely without overheating the milk. Never set the temperature to 100°C or Varoma.
The flavour is flat and lacks chocolate depth
A weak hot chocolate is almost always down to the ratio of chocolate to milk. 100 g chocolate to 300 g milk and 50 g double cream is intentionally rich. Our fix: add a small pinch of salt to the mixing bowl. Salt lifts the chocolate flavour noticeably without being detectable. For an even more intense result, replace 10 g of the milk chocolate with extra dark chocolate.
Frothy, vegan or spiced: four variations
Extra frothy. After heating, instead of 10 seconds at speed 4, blend for 1 minute at speed 8. This incorporates air and creates a fine foam on top, similar to a frothy cafe-style drink. Important: only froth once the chocolate has finished heating, otherwise it will splatter.
The creamiest version with whipped cream. For something as creamy as you would get in a cafe, whip 200 g double cream with the butterfly whisk at speed 3.5 until stiff, set it aside, then make the hot chocolate. Add a large dollop of whipped cream on top at the end.
Vegan. Swap the milk chocolate and dark chocolate for vegan chocolate, and replace the double cream and milk with oat or almond drink. The temperature stays the same at 90°C. Oat drink actually froths slightly better than cows milk.
With spice. Add a pinch of cinnamon or a hint of chilli to the mixing bowl just before heating. Chilli gives a pleasant warmth on the finish, like a Mexican drinking chocolate.
Gifts, iced chocolate and more ideas
Hot chocolate also makes a great gift: with a drinking chocolate on a stick you can turn a chocolate cube per mug into a lovely present. Anyone wanting a deluxe version with hazelnut should try our hot hazelnut chocolate with the Thermomix®. In summer we enjoy the same base chilled as an iced chocolate with the Thermomix®, served with a scoop of vanilla ice cream. For those who prefer a version using reverse direction, our chocolate punch with the Thermomix® is a warming alternative. If you are curious about what the different speed settings actually do, it is worth reading about what makes the Thermomix® special.
Reheating leftovers rather than freezing
Hot chocolate is best enjoyed fresh, as the chocolate can settle slightly when it cools. Leftovers keep in a sealed jar in the fridge for 2 days. To reheat, simply warm for 4 minutes at 90°C on speed 2 and mix for 10 seconds at speed 4 to make it homogeneous again.
Freezing the finished hot chocolate is not worth it, as the texture suffers when thawed. Anyone who wants to prepare ahead is better off freezing the chopped chocolate mixture in portions and heating it fresh with milk and double cream when needed.
Goes well with: Cinnamon rolls and waffles.
You might also enjoy: Golden milk with the Thermomix®.
