Hot Chocolate Recipe

My strong – or should I say, passionate – views around hot chocolate are well known within my friendship and industry circles. If something is calling itself a hot chocolate, I believe it should always contain actual chocolate, and not just cocoa powder. Adding dark chocolate adds depth and richness, as well as the one thing we all buy a hot chocolate for: comfort. Having fun with hot chocolate is important, whether that means piling it high with toasted marshmallows or stacking in a handful of chocolate shards (page 112).

Both are only going to make for a crazy, indulgent, happy time. Hot chocolate has evolved and changed over hundreds of years, and at times this evolution has stripped out the happiness of what hot chocolate should really be. Say no to milky, weak sachets of instant powder; say no to chocolate-flavoured syrups; and show the door to lacklustre, watery hot chocolate. Hot chocolate should bring a smile to your soul, heart and face, and that’s before you even taste it. This is my best hot chocolate recipe. I hope it will make you smile as it does me, and that you will want to make it for everyone you know. It’s smooth, rich and indulgent, and brings a warming joy to every particle of your being. Oh, and it has the most amazing sweet cocoa cream to float on top.

Makes 2 generous mugs

For the cocoa cream

15g (1/2oz) demerara sugar

10g (1/4oz) cocoa powder

100ml (3 1/2fl oz) double or whipping cream

For the hot chocolate

250ml (9fl oz) whole milk

200ml (7fl oz) double cream

50g (1 3/4 oz) demerara sugar

15g (1/2 oz) cocoa powder

1/2 teaspoon sea salt

200g (7oz) dark chocolate (70 per cent cocoa solids), chopped into small pieces

Method

To make the cocoa cream

In a mixing bowl, combine the sugar, cocoa powder and cream and allow to sit for 15 minutes. Now whisk until velvety soft and light, then set aside for later.

To make the hot chocolate Combine the milk, cream, sugar, cocoa powder and sea salt in a saucepan over a medium heat until the sugar has dissolved. Increase the heat to high and stir constantly until very hot but not boiling.

Put the chopped chocolate in a heatproof bowl or large jug, then pour the hot milk mixture over the top and whisk until super-smooth. If you have a hand blender, then I do recommend using it, as this will give a much smoother texture.

You should have a good amount of froth on the surface, so serve your hot chocolate immediately with the froth on top. Spoon on a generous amount of sweet cocoa cream to finish, and let time stand still as it’s just you and the best hot chocolate you’ve ever had.

To add more joy!

To add even more joy to your hot chocolate, try adding a measure of cream liqueur, whisky or cognac just before drinking.

Add a grating of nutmeg or use a cinnamon stick to stir flavour into your hot chocolate.

Pile on pillows of whipped cream until it overflows; you know you want to.

Add orange zest for a classic chocolate-orange flavour.

Top your hot chocolate with shavings of your favourite chocolate, or a massive marshmallow.

My all-time favourite addition, though, is a shot of espresso, to make the most awesome mocha you will ever drink.

This recipe is extracted from The Joy of Chocolate by Paul A. Young