Hot chocolate

Hot chocolate

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
250g good-quality dark chocolate
1 litre whole milk
1 teaspoon caster sugar
200ml double cream

Method

  1. Melt the chocolate very gently in a small, heavy-based saucepan, then add a little bit of the milk and stir until smooth. Repeat until half of the milk is used, then add the sugar. Stir in the rest of the milk.
  2. Bring the hot chocolate to just under boiling point, stirring constantly so that it does not burn. Turn the heat off. Whip the cream until it forms soft peaks. (If you are not serving the hot chocolate immediately, keep the cream cold until you are ready to use it.)
  3. Serve the hot chocolate with spoonfuls of the cold whipped cream on top. Serve with freshly baked cardamom buns and butter.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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