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!
Ingredients (2 servings)
- 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)
- 200ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 50g chocolate
- Add the ingredients for the hot chocolate to a small pan.
- Place on the hob on a low heat and heat through, stirring occasionally with a rubber spatula.
- Once the chocolate has melted, whisk to ensure everything is well combined. (You want the hot chocolate to be hot but not boiling!)
- 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.
- Pour the hot chocolate into a mug.
- Use a piping bag fitted with a nozzle to swirl on the whipped cream.
- Pour the chocolate into another piping bag, make a small snip on the end and drizzle over the top, generously.
- Enjoy whilst warm!
- 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.