• 1.4 liters milk (best with 2% or whole milk)
  • 120ml double cream
  • 170g Milk Chocolate and Salted Caramel, very finely chopped


  1. First, make the ganache. Pour the double cream into a medium saucepan. Over low to medium-low heat, bring the cream to a simmer and remove from the stove.

  2. Immediately add the Milk Chocolate and Salted Caramel. Slowly stir with a wooden spoon or rubber scraper until the chocolate is completely melted and uniform.

  3. Pour the ganache into a small bowl and refrigerate until firm.

  4. Pour the 1.4 liters of milk into a large saucepan. Over low to medium-low heat, bring the milk to a full simmer, almost boiling. Divide evenly into 6 heat-safe cups.

  5. Add 15 to 30ml of Salted Caramel Ganache into each cup of steaming milk, stir until smooth, and serve immediately.

  6. If you have remaining ganache, it can be tightly covered and refrigerated for up to two days.

Enjoy your delicious Salted Caramel Hot Chocolate!

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