America’s Most Wanted Desserts Recipes: How to Make the Bouchon Bakery’s Hot Chocolate

Ron Douglas is the New York Times bestselling author of the America’s Most Wanted Recipes series, which includes, most recently, America’s Most Wanted Recipes Just Desserts. He is a former finance director at JP Morgan and founder of the #1 copycat recipe website, He lives in New York with his wife and two children.

HotChocolate_400This cocoa is oh-so sophisticated, thanks to three varieties of chocolate and one unexpected ingredient (coriander). Treat yourself to cup with this copycat recipe from America’s Most Wanted Recipes Just Desserts.

America’s Most Wanted Recipes: Just Desserts

America’s Most Wanted Recipes: Just Desserts

by Ron Douglas

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  • Get America’s Most Wanted Recipes: Just Desserts
  • Get America’s Most Wanted Recipes: Just Desserts
  • Get America’s Most Wanted Recipes: Just Desserts
  • Get America’s Most Wanted Recipes: Just Desserts
  • Get America’s Most Wanted Recipes: Just Desserts

This homemade hot chocolate will make you forget anything you’ve ever had from a packet. it uses both milk chocolate and dark chocolate plus cocoa powder and is lightly scented with toasted coriander.


1 cup plus 1 tablespoon milk
2 tablespoons heavy cream
1/2 cinnamon stick
1/2 teaspoon coriander seeds, crushed
1/2 vanilla bean, split
1 tablespoon unsweetened cocoa powder
3 tablespoons milk chocolate chips
3 tablespoons dark chocolate chips

1. Combine the milk and heavy cream in a small saucepan and bring to a boil. Reduce the heat to low.

2. Put the cinnamon stick half and the crushed coriander seeds in a small skillet and toast until fragrant.

3. With the tip of a small knife, scrape out the seeds from the vanilla bean and add them to the milk along with the toasted coriander and cinnamon.

4. Stir in the cocoa powder and whisk until well blended.

5. Put the milk chocolate chips and dark chocolate chips in a mug and pour the hot milk mixture through a fine-mesh strainer into the mug. Stir until the chocolate chips are melted. Strain one more time for an extra-smooth drink.

This chocolate drink can also be served cold or at room temperature. Make a large batch and keep it refrigerated in a tightly covered container and gently heat however many portions you would like.


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Megan Scott is the newest member of the JOY clan. After meeting John Becker in Asheville, North Carolina, she was warmly welcomed into the family and the happy couple was married on September 29, 2012. After graduating with a degree in French literature, Megan worked in a bakery where she honed her pastry skills and developed a passion for high-quality baked goods of all kinds. This experience with fast-paced industrial kitchen work inspired her to create her farmer's market baking business, The Little Blue Baking Company. Megan's work for JOY involves a little bit of everything. She is JOY's blogger-in-residence, she works with John on digital projects, newspaper articles, and food photography, and has spearheaded the Joy of Cooking's kitchen garden and flock of chickens. During her time off, she maintains a lively sourdough starter, sews, spins wool, and does yoga.

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