From The Cookbook: Happy Cooking

Ideal for holiday gatherings, this Giada Double-Cocoa Hot Chocolate is a luscious, warm treat made with dark chocolate, almond milk, agave syrup, cocoa nibs, and a hint of salt. This velvety dessert drink takes around 11 minutes from start to finish and serves 2.

Recipe Ingredients

• 1 tablespoon cocoa nibs
• 2 cups unsweetened almond milk, divided
• 1 (1.75-ounce) bar dark chocolate (70% cacao), broken into pieces
• 2 tablespoons agave syrup
• Small pinch of kosher salt

How To Make Giada Double-Cocoa Hot Chocolate

1. Blend Cocoa Nibs: Place the cocoa nibs in a blender along with 1 tablespoon of almond milk, and blend on high speed for about 30 seconds to fully break up the nibs.
2. Add Chocolate and Sweeteners: Add the dark chocolate pieces, agave syrup, and a pinch of kosher salt to the blender, setting it aside while you prepare the almond milk.
3. Heat the Almond Milk: In a microwave-safe bowl or small saucepan, heat the remaining almond milk until it’s almost simmering but not boiling. You want it to be steaming and very warm without reaching a full boil.
4. Combine and Blend: Pour the hot almond milk over the chocolate mixture in the blender. Cover with the lid, removing the vent to let the steam escape. Hold a towel over the top, blend on low speed to start, then gradually increase to high speed. Blend for 30 seconds until smooth and frothy.
5. Serve: Pour the hot chocolate into mugs and serve immediately, enjoying every sip of this rich, double-cocoa treat.

Recipe Tips

• Add a touch of spice: For a unique twist, add a pinch of cinnamon or chili powder to the blender to give the hot chocolate a hint of warmth and subtle spice.
• Use coconut milk for richness: Swap almond milk with full-fat coconut milk if you’re after a creamier texture. Coconut milk pairs beautifully with dark chocolate, adding a mild sweetness and extra body.
• Try a sweetener swap: If agave syrup isn’t available, you can use maple syrup or honey instead, adjusting to taste. These alternatives bring a different sweetness that pairs well with chocolate.
• Make it mocha-inspired: Add a shot of espresso or a teaspoon of instant coffee to the hot almond milk before blending. This addition will create a smooth, deliciously rich mocha flavor.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Avocado-chocolate Mousse
• Giada Chocolate Zabaglione
• Giada Panna Cotta With Fresh Berries

Giada Double-Cocoa Hot Chocolate

Recipe by Giada De LaurentiisCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

3

minutes

Cooking time

7

minutes

Calories

220

kcal

Ideal for holiday gatherings, this Giada Double-Cocoa Hot Chocolate is a luscious, warm treat made with dark chocolate, almond milk, agave syrup, cocoa nibs, and a hint of salt. This velvety dessert drink takes around 11 minutes from start to finish and serves 2.

Ingredients

• 1 tablespoon cocoa nibs
  

• 2 cups unsweetened almond milk, divided
  

• 1 (1.75-ounce) bar dark chocolate (70% cacao), broken into pieces
  

• 2 tablespoons agave syrup
  

• Small pinch of kosher salt

Directions

• Blend Cocoa Nibs: Place the cocoa nibs in a blender along with 1 tablespoon of almond milk, and blend on high speed for about 30 seconds to fully break up the nibs.
  
• Add Chocolate and Sweeteners: Add the dark chocolate pieces, agave syrup, and a pinch of kosher salt to the blender, setting it aside while you prepare the almond milk.
  
• Heat the Almond Milk: In a microwave-safe bowl or small saucepan, heat the remaining almond milk until it’s almost simmering but not boiling. You want it to be steaming and very warm without reaching a full boil.
  
• Combine and Blend: Pour the hot almond milk over the chocolate mixture in the blender. Cover with the lid, removing the vent to let the steam escape. Hold a towel over the top, blend on low speed to start, then gradually increase to high speed. Blend for 30 seconds until smooth and frothy.
  
• Serve: Pour the hot chocolate into mugs and serve immediately, enjoying every sip of this rich, double-cocoa treat.