Thursday, August 23, 2012

RECIPE: Caramel Hot Chocolate


Serves 2

600ml milk
100g caster sugar
110g good quality bittersweet chocolate, finely chopped (about 60-70%)
2 tsps of unsweetened cocoa powder

Over medium-low heat, bring milk to a gentle simmer.
In another heavy based saucepan over low heat, add the sugar in an even layer and leave to melt. When it has mostly melted, stir around gently with a silicone spatula to make sure all granules have dissolved. Cook without stirring, until caramel is a golden amber colour.
Add the milk to the caramel (be careful because it’ll bubble up furiously). The caramel will seize and harden so continue to stir over low heat until caramel has completely melted into the milk.
Whisk in the chocolate and cocoa powder and stir until melted and combined. With a stick blender, whizz up the hot chocolate until smooth and slightly frothy.
Serve in warmed mugs or glasses.