…like the one you see in the film ‘Chocolat’. This amazing concoction is what a cup of hot chocolate is meant to be like.
Makes two small, intense cups:
- 1tsp cocoa
- 3/4 of the cups you are using’s worth of milk
- 1/4 of the cups you are using’s worth of water
- 50g good dark chocolate – the highest % of cocoa you can find, a minimum of 70% – chopped
- 1tsp sugar
- 1/2 a dried birds eye chilli, chopped. This gives the potion an extra warming kick.
- Cinnamon stick
What to do:
- Gently heat the milk, water and sugar together. Also add the chilli or cinnamon at this point, if using.
- When the milk starts to boil, add the chocolate, and keep heating very gently – you do not want chocolate goo burning on the bottom. Stir occasionally, until it is back up to boiling point.
- Take the pan of the heat, and whisk, preferably with a swizzle stick, which helps make the drink velvety with a creamy, smooth head.
- Pour into the cups and enjoy.
Lovely served with a tot of cognac, to really set you up for the day. I used to find this combo helpful when living without central heating in -20˚C winters. You might find that chilli and cognac are a bit much together.
I did find an old French version, which is simply made with chocolate melted in water and then swizzled. It’s not as stunningly luxurious, but give it a go – you might prefer it. 1 part chocolate to 2 parts water.