I think we can all agree, a good hot chocolate is one of life’s greatest pleasures.

I’ve emphasised the good because, let’s be honest, far too many hot chocolates are a disappointment. We’ve all been there – a lukewarm mug of powdery, watery, sugary – um, liquid – referred to as hot chocolate only by name.

Because, not all hot chocolates are created equal.

I guarantee this recipe will not disappoint! I mean, you can just see how rich, thick and silky it looks. ^

Creamy, thick, luscious, dark hot chocolate, delivering a real cocoa hit, topped generously with whipped chantilly cream and a chocolate drizzle. ❤

I can’t even.

But seriously, is there anything better than curling up on the sofa with a blanket, your hands cupped around a warm mug and settling in to savour a rich, silky hot chocolate? It’s always just that tiny bit better on a dark and dreary afternoon or a bitter cold, snow day IMO.

And as it’s only mid-December, we’ve probably got plenty of those lined up ahead.

Decadent. Luxiourous. Velvety.

And totally worth Every.Single.Calorie.

Because sometimes, you need to treat yourself.

❤

A perfect winter day treat.

Oh, and I’ve got a couple of variation recommendations in the recipe below too!

Enjoy,

Kay

Ingredients (2 servings)

Hot chocolate

• 150g good quality chocolate, dark if possible (I used a 60% bar that I picked up in Waitrose and would recommend a minimum of 50%)
• 250ml Gold cap milk (can be substituted for whole milk), I used this brand
• 50ml double cream
• 1 tsp granulated sugar (optional)

Whipped cream

• 200ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract

Chocolate drizzle

• 50g chocolate

Instructions

1. Add the ingredients for the hot chocolate to a small pan.
2. Place on the hob on a low heat and heat through, stirring occasionally with a rubber spatula.
3. Once the chocolate has melted, whisk to ensure everything is well combined. (You want the hot chocolate to be hot but not boiling!)

Whipped cream

1. Place all the ingredients into a medium sized bowl and whisk until softly whipped.

Chocolate drizzle

1. Heat the chocolate in a microwave safe bowl for a minute. Stop the timer every 15 seconds and stir well to stop the chocolate burning.

Assembly

1. Pour the hot chocolate into a mug.
2. Use a piping bag fitted with a nozzle to swirl on the whipped cream.
3. Pour the chocolate into another piping bag, make a small snip on the end and drizzle over the top, generously.
4. Enjoy whilst warm!

Variations

• Milk / White: use milk / white chocolate (Not to my personal taste as I think it’d be too sweet. I’d maybe use a touch less chocolate to milk ratio to combat this!)
• Orange: add the rind of an orange whilst heating or use Terry’s chocolate orange as a substitute.
• Mexican: add a pinch of spice – cinnamon, nutmeg, chilli and ginger powder.
• Mint: use mint leaves (ideally crush and tear them for maximum flavour) whilst heating. Sieve before serving.
• Less chocolate: in reality this is a very rich hot chocolate. If you don’t fancy it as intense, you could reduce the amount to 100g for a bit more of a balance.
• Mocha: add a shot (or two!) of freshly brewed espresso.