Extreme Cocoa

Extreme Cocoa I’ve posted various hot chocolate recipes, and this is what we’ve settled on for a hot chocolate with a huge cocoa hit and a drink that’s not too sweet. This cocoa is thick and luscious, and it’s going down a storm in the shops. It’s for real chocoholics only…

Murphys Extreme Cocoa

Extreme Cocoa glass125 g cocoa (unsweetened)
800 ml milk
225 gm sugar
1 teasp. natural vanilla essence

1. Mix the cocoa and sugar.
2. Add the milk in small parts, stirring to create a paste, then diluting the paste until the milk and cocoa mix are combined. Add the vanilla essence.
3. Pour into a saucepan and place the over medium heat, stirring all the time until it reaches 60-65C.
4. Garnish with grated chocolate and/or whipped cream and enjoy!

Six servings.


1. If you find it too strong, you can always dilute it with more milk, but then again if you do find it too strong, this is probably the wrong recipe for you!
2. The amount of sugar will vary depending on the chocolate. Obviously you can add more if you want it sweeter.

3. You can freeze any excess and thaw it later when you want to drink it…

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7 thoughts on “Extreme Cocoa

  1. I will not be thanking you when I get down there for Easter and I’m unable to fit back out the door. Is that Vahlrona cocoa you’re using by any chance?

  2. The cocoa is Green & Black. Would be interesting to bring back the Valrhona cocoa though. It’s been a while since I’ve used it…

  3. It’s when I read recipies like this one that I get sick of the South… there’s just never an occasion to drink good cocoa in Florida. But is it normal to freeze leftover hot chocolate? I only ask because I’ve never made quite enough at once to wonder what to do with it afterwards!

    Lisa: about the Bailey’s–put that in along with a bit of Godiva liqueur (regular flavor). My two friends and I hosted a wine and chocolate sampling party in South Beach and we made some pretty popular shakes by mixing Häagen-Dazs Chocolate, Bailey’s and Godiva.

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