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Homemade “Instant” Hot Chocolate

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It’s the little things that make life so special, like sitting down to a cup of hot chocolate with my son after he gets off the school bus on wintry afternoons. I love the concept behind instant hot cocoa, but it falls flat with me for two reasons: 1) it just doesn’t taste as good as the homemade stuff and 2) it tends to contain ingredients I can’t even begin to pronounce! I came across an ingenious way a while back in Cook’s Country Magazine to achieve homemade hot chocolate with the ease of instant. 

Here’s how to do it!

Homemade “Instant” Hot Chocolate

1 12-ounce package semi-sweet chocolate chips
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional, but I love cinnamon in my hot chocolate!)

Combine all ingredients in a microwave-safe bowl. 


Microwave in one-minute intervals, stirring after each interval, for 2-3 minutes total, until mixture is smooth. 

Pop the bowl into the refrigerator for a few hours, until the mixture is firm and easy to handle. 

Spray your hands with a bit of non-stick spray, and then form the chocolate mixture into 2-inch balls. One batch should make about 10 balls. Wrap each ball in plastic wrap, and then place all of the balls in a zip-top bag in the freezer. (These will save for up to two months.)


To prepare a cup of hot chocolate, simply place an unwrapped ball into a mug along with a cup of milk. Microwave for a couple of minutes, stopping once or twice to give everything a good stir, until smooth. Every bit as easy as instant! Serve with a hearty helping of marshmallows, if you please. 🙂

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  2. Nicole {Wonderful Joy Ahead} says

    True to Cook’s Country’s form… gotta love the heavy cream! 🙂 I make my “instant” using 2 tbs plain cocoa powder, 2 tsp sugar, hot milk, and a dash of vanilla. It’s rich and reminds me of growing up. I’m going to try out CC’s method– I’m sure it’ll be super rich, too!