Luxuriously thick, rich, and smooth, once you try this Sipping Chocolate Flight you will never want hot chocolate any other way. And you can use the leftovers to make truffles!
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Last January my sister took me to Disney World, where we ate our way through the Festival of the Arts at Epcot. This festival showcases culinary, visual, and performing arts in one of my favorite festivals at Epcot (second only to Flower and Garden).
When we looked at the menus for the festival, we knew we HAD to stop by the Artist's Table at the American Adventure Pavilion to get the pan-seared scallops and the sipping chocolate flight. While the scallops were very good, it's the sipping chocolate flight that won our hearts for the ENTIRE festival! We dreamed of those sipping chocolates for days (and weeks and months) after trying them for the first time, and I vowed I would try to recreate them at home. It only took me a year to get to it, but here they are. Once you try them, you will never want hot chocolate another way!
what is a sipping chocolate flight?
Sipping chocolates are a little different from regular hot chocolate. They are thick and smooth and the most decadent and rich hot chocolate you'll ever have!
When researching sipping chocolates, I first tried making all of the flavors using the method Italians use for hot chocolate. Italians add cornstarch to their hot chocolate to thicken it. While this method resulted in tasty hot chocolate, it wasn't exactly the same results that we had at Disney so I went back to the drawing board. I decided to take a cue from the French this time around and that worked like a charm. The French make their hot chocolate like a thinned-down version of ganache, adding a little bit of milk in with the cream.
here's what you'll need to make sipping chocolates
dark sipping chocolate
- Dark chocolate--I use Callebaut Belgian Dark Couverture Chocolate Callets, which are NOT the same as chocolate chips. Make sure to use a good quality chocolate as this is the main ingredient and you want it to shine.
- Brown sugar--a little bit of brown sugar sweetens the sipping chocolate just enough without taking it over the edge.
Milk sipping chocolate
- Milk chocolate--the milk chocolate I use is Callebaut Finest Belgian Milk Chocolate (affiliate link), which I normally get at my local Restaurant Depot at a much cheaper price. It's a big bar that I cut chunks off of. However, you can also use Callebaut Milk Chocolate Callets (affiliate link) as they're much easier to use than chopping your own chocolate (my local Restaurant Depot doesn't sell the milk or white chocolate in callets, sadly).
white sipping chocolate
- White chocolate--quality is definitely key when making white sipping chocolate. Don't use that fake stuff (made with hydrogenated palm oil). Make sure cocoa butter is a main ingredient. I use Callebaut Belgian White Chocolate (affiliate link).
how to make sipping chocolate
- Add ingredients to a small saucepan and heat over medium low, stirring frequently, until chocolate has completely melted and mixture is hot.
- Serve! (It's that easy!)
sipping chocolates faqs
Hot chocolate usually starts with a powder and often uses water as the main liquid. Sipping chocolate is exactly as it sounds-real chocolate that's been thinned down with heavy cream and/or milk-for a smooth, ultra-chocolatey drinking experience!
Yes! Sipping chocolates are a very thinned down version of a ganache, so each flavor can be placed in a sealed container and refrigerated to be reheated at a later time. Reheating can be done on the stovetop or in the microwave.
If you want to make sipping chocolates dairy free, your best bet is to make the dark chocolate variety and use coconut cream as a substitute for the heavy cream and milk. You will get a coconut-forward flavor, but if you love coconut, the combination of dark chocolate and coconut is a marriage made in heaven!
what to do with the leftovers
If you happen to have leftovers (which you very well may), why not make chocolate truffles? Each of the mixtures is basically just a thinned down ganache, and truffles are basically ganache so, win, win!!
- From chilled chocolate mixture, use a cookie scoop to scoop small portions and roll between your palms to smooth.
- Dip in various coatings, such as sprinkles (gf of course!), unsweetened cocoa powder, unsweetened coconut flakes, chopped and toasted salted pistachios, walnuts, or pecans, pulverized freeze dried strawberries, raspberries, or blueberries, etc, etc. The world is your oyster when it comes to truffle coatings!
- Place on parchment-lined tray and refrigerate until firm. Serve to your special Valentine!
more gluten free chocolate recipes
- Chocolate fudge bundt cake
- White chocolate raspberry cheesecake
- Ultimate chocolate cake
- Chocolate mousse cakes
- Passionfruit milk chocolate ganache squares
- Mexican chocolate cupcakes
- Chocolate cloud cake
- Easy chocolate mousse
Sipping chocolates are the ultimate hot chocolate for all the chocolate lovers. Luxuriously thick and rich, they make all other hot chocolates pale in comparison.
Sipping Chocolate and Truffle Flight (A Disney Copycat Recipe)
Equipment
Ingredients
Dark Chocolate
- 8 oz (226g) good quality dark or semi-sweet chocolate
- 2 tablespoon packed brown sugar
- 1 cup (240ml) heavy cream
- ¼ cup (60ml) whole milk
Milk Chocolate
- 8 oz (226g) good quality chopped milk chocolate
- ½ cup (120ml) heavy cream
- ¼ cup (60ml) whole milk
White Chocolate
- 16 oz (452g) good quality white chocolate
- ¼ cup (60ml) heavy cream
- 2 tablespoon whole milk
Instructions
- For each flavor, add all ingredients to a small saucepan and heat over medium low, stirring frequently, until chocolate has melted and mixture is smooth and hot.
- Serve in espresso cups for luxurious hot chocolate sipping adventure!
- Pour leftover chocolate "ganache" in small containers and refrigerate. To make truffles, allow ganache to set until firm, scoop out small balls using small cookie scoop and roll between your palms until smooth. Roll in various coatings, such as sprinkles, chopped nuts, freeze dried strawberry or raspberry powder, unsweetened coconut, and/or unsweetened cocoa powder. Refrigerate until firm.
- Leftover chocolate mixtures will keep in fridge for up to a week in airtight containers.
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