18 December 2007
Choc Full
A Really Good Hot Chocolate
It’s cold outside, baby…Time for something hot, rich and nurturing.
(Makes 4-6 cups)
200g dark chocolate
60g caster sugar
200ml double cream
300ml whole milk
(For the sweetened cream)
160ml double cream
50g caster sugar
Break the chocolate into chunks. Put in a saucepan with the sugar, double cream and milk. Place over a low heat and stir until the chocolate and sugar have melted and you have a rich, homogenised dark-chocolate drink. Pour into cups and serve piping hot.
To make the sweetened cream, place the cream in a bowl and whisk. Then stir through the sugar.
Recipe created by Skye Gyngell in collaboration with Melt… of London.
(Makes 4-6 cups)
200g dark chocolate
60g caster sugar
200ml double cream
300ml whole milk
(For the sweetened cream)
160ml double cream
50g caster sugar
Break the chocolate into chunks. Put in a saucepan with the sugar, double cream and milk. Place over a low heat and stir until the chocolate and sugar have melted and you have a rich, homogenised dark-chocolate drink. Pour into cups and serve piping hot.
To make the sweetened cream, place the cream in a bowl and whisk. Then stir through the sugar.
Recipe created by Skye Gyngell in collaboration with Melt… of London.
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