French Hot Chocolate
Naturally only the best chocolate is recommended for homemade hot chocolate - I've tried endless varieties (milk chocolate, 60% dark, 70% dark) and all are delicious, just adjust the amount of sugar accordingly. This recipe is for dark (70%) hot chocolate. Feel free to serve with some whipped cream on top if this isn't enough indulgence for you.
Servings: 1
Ingredients
- 15 g sugar
- 300 ml milk
- 80 g dark chocolate broken into squares
Instructions
- Place the sugar in a saucepan and set over medium-high heat. Allow the sugar to melt and darken - this should take around 3 minutes. Once you have an amber caramel, pour in the milk. It will spit as the cold milk reacts to the hot caramel so stay back! Lower the heat to medium-low.
- Stir the mixture gently to loosen the hardened caramel into the liquid. Add the chocolate and, using a whisk, stir it altogether to melt.
- Bring the hot chocolate to a simmer. Stir with a spatula as it gently bubbles for 5 minutes. It will thicken and darken. Pour the hot chocolate into a big mug and serve with a spoon the side. Maybe serve with some cream on top!