Proper hot chocolate [I Love Hot Chocolate]
There is hot chocolate...
And hot chocolate.
Traditional Italian-style hot chocolate is the far superior product compared even to the comforting sweetness of bepurple-tinned Drinking Chocolate available in the UK.
If you're the sort of person who finds oneself licking chocolate sauce off pudding plates, then this is what you need.
Cioccolata calda is more like chocolate soup.
For you and a friend: use - 200ml full-fat milk; the same again of double ('whipping') cream; about 4 tablespoons of sugar (to taste); 1 1/2 teaspoons of cornflour (or a bit less if you prefer it thinner); 130g dark chocolate (about 65-70% cocoa is ideal) - whipped cream and chocolate shavings for the final touch are optional.
Heat 3/4 of the milk, all the cream, and sugar, in a thick-bottomed saucepan on a medium-high heat, until it's close to boiling (bubbles around the edge).
Meanwhile, whisk together the rest of the milk and the cornflour until combined. Add to the almost-boiling mix in hte saucepan and whisk again.
Reduce the heat, add the chocolate, and whisk further until the chocolate is dissolved (about 5 minutes usually).
I say it's for 2....it's so rich it's better for four. You are warned!
And hot chocolate.
Traditional Italian-style hot chocolate is the far superior product compared even to the comforting sweetness of bepurple-tinned Drinking Chocolate available in the UK.
If you're the sort of person who finds oneself licking chocolate sauce off pudding plates, then this is what you need.
Cioccolata calda is more like chocolate soup.
For you and a friend: use - 200ml full-fat milk; the same again of double ('whipping') cream; about 4 tablespoons of sugar (to taste); 1 1/2 teaspoons of cornflour (or a bit less if you prefer it thinner); 130g dark chocolate (about 65-70% cocoa is ideal) - whipped cream and chocolate shavings for the final touch are optional.
Heat 3/4 of the milk, all the cream, and sugar, in a thick-bottomed saucepan on a medium-high heat, until it's close to boiling (bubbles around the edge).
Meanwhile, whisk together the rest of the milk and the cornflour until combined. Add to the almost-boiling mix in hte saucepan and whisk again.
Reduce the heat, add the chocolate, and whisk further until the chocolate is dissolved (about 5 minutes usually).
I say it's for 2....it's so rich it's better for four. You are warned!
22-25, F
