How to thicken a hot chocolate microwave recipe

I'm trying to perfect the low calorie hot chocolate that is thick as to the point of being almost pudding like or spoonable and easy to make in a microwave.

I'd like to base it on almond milk, cocoa, a stevia-sugar derivate (erythritol or splenda) and a thickening agent.

I've been experimenting with cornstarch, psyllium husks and xanthan and guar gum but haven't yet managed to make the ideal hot chocolate yet.

Any tips or advice how to achieve that consistency?

chocolate spicy-hot

Best Answer

I'm not familiar with psyllium husks or guar gum, but I do know cornstarch and xanthan gum. Cornstarch needs be heated to 203 degrees Fahrenheit to have a thickening effect, but xanthan gum doesn't. Since you're making it in the microwave, using cornstarch and maintaining that heat may be difficult. I've actually used xanthan gum to thicken hot chocolate before, and I usually use a pinch per cup of milk, but if you want something more puddinglike I might bump it up to 1/2 teaspoon and go from there. Be aware, though, that too much xanthan gum may cause gas or bloating.

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How do you thicken hot chocolate in the microwave?

Since you're making it in the microwave, using cornstarch and maintaining that heat may be difficult. I've actually used xanthan gum to thicken hot chocolate before, and I usually use a pinch per cup of milk, but if you want something more puddinglike I might bump it up to 1/2 teaspoon and go from there.

How do I make my hot chocolate thicker?

If you want the hot chocolate thicker, use the maximum amount of cornstarch. Add in milk and sugar. Increase the heat gradually to medium-high.

How do you make hot chocolate not watery?

Third option would be to add a pinch of salt. It can help balance the flavors (a pinch isn't enough to make it not-sweet), and it's commonly described that less salt can make something taste "watery", and adding a touch of salt makes things taste more balanced.

How do you make liquid chocolate thicker?

Instructions

Heat the milk and sugar together in a small saucepan and whisk, then break the chocolate into it.

Continue to heat while you whisk until all the chocolate has melted into the milk.

Add the constarch / cornflour and cook for 2 to 4 minutes until the mixture has thickened a little (it should coat the whisk).

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