Ingredients:

  • 1 cup (200g) Granulated Sugar
  • 1/4 cup (60 ml) Water
  • 1/2 cup (120 ml) Heavy Cream, warmed
  • 2 Tablespoons (30g) Unsalted Butter, cubed
  • 1/2 teaspoon Flaky Sea Salt, plus extra for garnish
  • 4 cups (950 ml) Whole Milk
  • 4 oz (115g) High-Quality Dark Chocolate (70% cocoa solids minimum), finely chopped
  • 2 Tablespoons (15g) Unsweetened Cocoa Powder (Dutch-processed recommended)
  • 1 teaspoon (5 ml) Vanilla Extract
  • Whipped Cream (optional, for topping)

Instructions:

  1. Prep the Cream and Butter: Gently warm the heavy cream in a small bowl until steaming slightly (do not boil). Cube the butter. Set aside.
  2. Make the Sugar Syrup and Cook Caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water. Place over medium-high heat. Bring the mixture to a boil. Do not stir; swirl the pan gently. Cook until the syrup turns a deep amber colour (approx. 8–10 minutes).
  3. Deglaze and Finish Caramel: Immediately remove the pan from the heat. Carefully whisk in the cubed butter until melted (the mixture will bubble vigorously). Slowly pour in the warm heavy cream, whisking continuously until smooth. Stir in the 1/2 teaspoon of flaky sea salt.
  4. Cool and Reserve Caramel: Transfer 1/2 cup of the finished caramel sauce to a separate bowl for use in the hot chocolate base. Reserve the rest for drizzling and garnishing.
  5. Infuse the Milk: In a medium saucepan, gently heat the whole milk over medium-low heat. Do not let it boil. While warming, add the cocoa powder and whisk thoroughly until no clumps remain (to bloom the cocoa).
  6. Melt the Chocolate: Remove the saucepan from the heat completely. Add the finely chopped dark chocolate and the vanilla extract. Let sit for 30 seconds, then whisk vigorously until the chocolate is completely melted and the milk is smooth and glossy.
  7. Combine and Serve: Pour the reserved 1/2 cup of Salted Caramel Sauce into the hot chocolate mixture. Whisk gently to combine fully. Taste and add a pinch more salt if desired. Divide the hot chocolate among the four mugs.
  8. Garnish: Top generously with whipped cream, drizzle the remaining Salted Caramel Sauce over the cream, and finish with a delicate pinch of flaky sea salt. Serve immediately.