As winter slowly approaches, I have been desiring luscious and delectable warm treats, such as double hot chocolate. I love breaking up dark cooking chocolate and placing the rough chips in a big mug then pouring over steaming hot milk. Add a dash of cinnamon, or vanilla perhaps - and it become even more divine.
Donna Hay has always been a 'food-inspiration' for me. Not only is her eye for detail amazing, her recipes are always trustworthy and scrumptious. This one for double hot chocolate of course lives up to all expectations:
Donna Hay has always been a 'food-inspiration' for me. Not only is her eye for detail amazing, her recipes are always trustworthy and scrumptious. This one for double hot chocolate of course lives up to all expectations:
200g good-quality dark chocolate, chopped
200g good-quality milk chocolate, chopped
4 vanilla beans, split
1⅓ cups (330ml) single (pouring) cream
1 cup (250ml) milk
marshmallows and cocoa, to serve
Divide the chocolate and vanilla beans between 4 glasses. Place the cream and milk in a saucepan over low heat and simmer for 2–3 minutes or until warmed through. Pour over the chopped chocolate, stirring until the chocolate is dissolved. Top with marshmallows and dust with cocoa to serve. Makes 4.
* You can adjust this recipe to suit your taste. If you prefer a darker, richer brew, use more dark chocolate – we like anything up to 70 per cent cocoa. If you prefer a milder flavour, opt for more milk chocolate. You could also experiment with different flavours, such as adding a cinnamon stick to the milk while it’s simmering
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