Home-made hot chocolate

Home-made hot chocolate

By
From
Boutique Baking
Makes
2 mugs or 3–4 t eacups
Photographer
Georgia Glynn Smith

A chocoholic’s delight! Using real chocolate instead of just cocoa powder makes all the difference. This is a sumptuous recipe that will give you an instant hit of happiness.

Ingredients

Quantity Ingredient
125g plain chocolate, (minimum 53% cocoa solids), chopped or in buttons
2 teaspoons cocoa powder, plus extra for dusting (optional)
125ml whipping cream
300ml milk
1/2 vanilla pod, seeds only

Equipment

Quantity Ingredient
saucepan
teacups
stencil, (optional)

Method

  1. Place the cream, milk and vanilla seeds (you can also add the pod but remove it before adding the cream to the chocolate) in a saucepan and bring to a bare simmer.
  2. Place the chocolate in a mixing bowl and sift in the cocoa powder. Pour over the hot cream. Whisk together until the chocolate has melted.
  3. Return to the saucepan and heat again for a few more minutes while stirring. Do not allow to boil as the chocolate can burn and become bitter. Taste to make sure the cocoa powder has completely dissolved. Pass through a sieve.
  4. Serve warm in teacups.
  5. For a pretty patterned effect, place a small stencil over the rim of the teacup and dust with cocoa powder.
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