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Christmas treat: Viennese Chocolate

Viennese chocolate

Kate Whitaker

Vienna is known as the world capital of the coffee shop, where for hundreds of years they’ve served speciality coffee, pastries and other hot drinks. Viennese chocolate is certainly one of their most famous treats – pure indulgence in a glass.

Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes

200g (7oz) dark chocolate, roughly chopped
100ml (3½fl oz) whipping cream
25g (1oz) icing sugar
2 tsp vanilla sugar
1 litre (1¾ pints) milk
4 tbsp light muscovado sugar
cocoa powder and ground cinnamon, for dusting

Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.

Meanwhile, whip the cream, icing sugar and vanilla sugar to stiff peaks and put to one side.

Put the milk and muscovado sugar into a saucepan and heat gently until the sugar has dissolved.

Whisk in the melted chocolate a little at the time, then whisk over a low heat for at least 5 minutes, or until the mixture is smooth and glossy.

Pour the hot chocolate into 4 tall warm latte glasses.

Scoop the cream nice and high on the tops, lightly dust with cocoa powder and cinnamon and serve immediately.

 Recipe taken from Chocolat: Seductive Recipes for Bakes, Desserts, Truffles and Other Treats by Eric Lanlard