|As the wrapper says - 'Divine'|
Until my taste developed to include coffee, it was always my hot drink of choice when the weather turned bitter or I needed a 'hug in a mug'. Nowadays I'm more likely to plump for a latte. I find hot chocolate too sweet. Even when I do think I fancy a cup of hot chocolate, a few mouthfuls in and I end up leaving it. But today was one of those days when a warm, sweet drink was just what I needed.
Except the Green and Blacks hot chocolate pot was bare after my Christmas truffle making activity. Next stop, Thomasina Miers' Mexican Cooking Made Easy. A really simple recipe. Hot, cinnamon-scented milk poured over 70% cocoa chocolate. Basically ganache, but not quite so creamy.
|Whisked hot chocolate|
I will say that I couldn't really taste the cinnamon through the intense chocolate flavour. It's difficult to tell if it made a difference because top quality chocolate always has fruity and spicy undertones.
Definitely an expensive, decadent treat to remedy a rubbish day.
Recipe - serves 2
- 450ml semi-skimmed milk
- 100g 70% cocoa solids chocolate
- cinnamon stick.
- Place the milk in a small pan with the cinnamon stick and heat until just below boiling point.
- Meanwhile chop the chocolate finely and place in a bowl.
- Pour the hot milk over the chocolate and whisk until a layer of foam covers the top.
- Pour into serving bowls or mugs and enjoy.