Hot Dark Chocolate Raspberry Cocoa, a recipe


  • Three pots, two that can comfortably nest.
  • Metal whisk
  • Mesh strainer


  • 5 oz heavy cream
  • 20 oz whole milk
  • 1/2 c chopped chocolate (for this I prefer dark or extra dark chocolate)
  • 2 lbs Raspberries
  • 4 c. Water
  • 2 c. Sugar


  1. In the lonely pot, place berries and water and boil for about 20 minutes, being careful not to smash or damage the berries. Skim any foam that rises to clarify the syrup.
  2. Strain the liquid to remove the berries, being careful not to smash the now pale berries.
  3. Add the liquid back to the pot and dissolve the sugar, (add a dash of a raspberry liquor or port if you like) heating to a boil.
  4. Reduce the liquid until it is the consistency of maple syrup. 
  5. Store excess in glass container.
  6. To make the chocolate: Fill the larger of the two nested pots with water (only so that the smaller pot may nest comfortably without water splashing up into it) and bring it to a boil.
  7. Set the small pot in with the chocolate, milk, and cream inside. (If you want truly rich cocoa, do use dark chocolate, which has a different fat content.)
  8. Whisk continually until the chocolate is melted and thoroughly incorporated. 

To serve, add the desired amount of syrup to your cocoa. Top with fresh whipped cream, marshmallows, or powder with chocolate. 

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