This Hot Chocolate recipe is so good that I wouldn’t be surprised if someone told me it came straight from the Chocolate River in Willy Wonka’s Chocolate Factory. It’s positively scrumdiddlyumptious!
For me, Hot Chocolate is a treat. So, ditch the powdered mix and make this splendiferous stuff instead. It would be an extra-special delight if you made it for your Oompa-Loompas on Christmas Eve. Pyjamas are a must! Get wrapped up in blankets so that you’re snug as a bug in a rug. Feed the magic in your imagination with a marvellous book. And add a cup of Thick Hot Chocolate topped with delumptious marshmallows.
RECIPE: Thick Hot Chocolate
SOURCE: An Italian in my Kitchen
FLAVOUR PROFILE: Thick, luxurious, super-chocolatey, warming from the cinnamon with a little kick from the cayenne.
GOES GREAT WITH: This is gloriumptious all by itself, but why stop there? I’m thinking: toppings! Marshmallows! Crushed candy canes! More grated chocolate! Whipped cream (make sure it’s been whipped with whips)!
MAKES: 2 servings
- 100g (3.5oz) DARK CHOCOLATE (good quality), roughly chopped
- 25g (0.9oz) GRANULATED SUGAR
- 15g (0.5oz) COCOA POWDER
- 250g (8.8oz) MILK
- 1 tsp. CORN STARCH
- ½ tsp. GROUND CINNAMON
- ¼ tsp. CAYENNE POWDER
- Prepare all your ingredients: In a small bowl, mix together the SUGAR, COCOA POWDER, CAYENNE POWDER and GROUND CINNAMON. Put aside. In a separate small cup take 50g of the MILK and add the CORN STARCH. Stir briskly to make a paste.
- Put the remaining 200g MILK in a saucepan over a medium heat. Heat. Add the CORNSTARCH PASTE. Whisk.
- Add the COCOA-SUGAR-SPICE-MIX and keep whisking. Make sure the temperature remains just below simmering. You don’t want to scald the milk.
- Add the DARK CHOCOLATE. Keep whisking until it is lovely and glossy. Serve with your favourite toppings and enjoy.
4 Comments Add yours
Another recipe for my cold-day list!
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