Coconut Hot Chocolate
I cannot rave about this hot chocolate enough and yes this is one of those pushy recipes that I urge you to make. Remember those Golden Rough patties from your childhood? Have you tried one recently? I have and it was sadly quite disappointing but I would propose that this might match your childhood memory of them. This hot chocolate would also be delicious made with a white chocolate-just reduce the amount of sugar because white chocolate is quite sweet already. I love the white chocolate version just before bed time.
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300ml/10.6 fl ozs. milk
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5 tablespoons of the thickest coconut cream from the top of the tin or container
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50g/1.7 ozs dark chocolate, roughly chopped
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50g/1.7 ozs milk chocolate, roughly chopped
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2 tablespoons white sugar
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a few drops of coconut essence
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Whipped cream and toasted coconut to serve (optional)
Step 1 - Whisk the coconut cream with the milk and place it in a small saucepan and heat it gently along with the chocolate and sugar. Add in a few drops of the coconut essence to taste. Serve warm and add whipped cream and toasted coconut if desired.
Chocolate Peanut Butter Hot Chocolate
I have a stash of Reese's peanut butter cups in my fridge for peanut butter emergencies. A friend once told me that when she went on a diet program, her guidance counselors told her that peanut butter was the number one food that people craved and missed. I get that and have been known to eat peanut butter and honey straight from the jar with a spoon. This hot chocolate is inspired by one late night visit to the pantry.
Serves 2
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50g/1.7 ozs dark chocolate, roughly chopped
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50g/1.7 ozs milk chocolate, roughly chopped
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100ml/3.5 fl ozs. cream
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300ml/10.6 fl ozs. milk
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3 teaspoons smooth peanut butter (or more if you really like it peanut buttery)
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2 teaspoons runny honey
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Pinch of salt (optional)
Step 1 - In a small saucepan, add the two types of chocolate, cream and milk and heat and whisk until melted but not boiling. Add the peanut butter and honey and swirl to melt and combine. Add a little pinch of salt and serve.
Salted Caramel Hot Chocolate
This one's a touch harder than the rest because you make a caramel which can be a daunting prospect if you've never done it before. Once you make your first caramel it's dead easy and you just need to observe two rules: never leave caramel unattended and be patient (I've learned this through experience). And I'd gently suggest to double or even triple this recipe because it makes an excellent base for the two hot chocolates above-you can just add the coconut cream and essence for the coconut hot chocolate or you can just swirl the peanut butter through it for the peanut butter hot chocolate.
Serves 2
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40g/1.5ozs caster or superfine sugar
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40ml/1.5 fl ozs water
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90ml/3ozs pure cream
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50g/1.7 ozs dark chocolate, roughly chopped
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50g/1.7 ozs milk chocolate, roughly chopped
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350ml/12.36 fl ozs. milk
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1/4 teaspoon salt (or more according to taste)
Step 1 - Place the sugar and water in a heavy based saucepan. Stir on low heat until the sugar melts and then turn the heat to high and then boil without stirring until you get a caramel-be patient as it may take more than five minutes (this is a note to myself as much as anyone else and don't leave unattended). Once the syrup starts to brown, turn down the heat to low and carefully add the cream-it may spit so be careful, especially if the cream is very cold but it will crackle only for a few seconds. Then whisk the cream and caramel together until any solid pieces of caramel are melted and you have a smooth caramel.
2. Remove the pan from the heat and add the chocolate to the pan, stirring until melted. Add the milk and salt and whisk over a low heat until smooth and combined.
Italian Hot Chocolate
This is darkly gorgeous stuff and really for people that exclusively eat dark chocolate and eschew any milk or white chocolate. I got the idea for adding cornflour from Rebecca's blogpost where she adds it to her hot chocolate and I thought what a clever idea it was to make it that much thicker.
Serves 2 in demitasse cups
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100g/3.5ozs dark chocolate
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1/3 cup milk
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1/3 cup water
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1-2 tablespoons sugar (or more, depending on how dark your chocolate is)
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2 teaspoons cornflour
Step 1 - Place the milk in a small saucepan along with the dark chocolate and sugar and heat on low heat. Stir until melted. Stir the cornflour with the water and add this to the chocolatey milk mixture stirring on low heat until it thickens. Serve in demitasse cups.