Chocolate – need I say more?!
This recipe came about one evening when I was craving something hot and chocolatey…but not cake or biscuits. I decided to experiment and came up with this recipe. It’s amazing, even if I do say so myself. I love custard and love chocolate – so what better than chocolate custard. It actually reminds me of an Italian Hot Chocolate I had when on a trip to Brisbane. I’ve never found a hot chocolate since that comes close – this recipe is the closest I’ve got!
As this recipe has no eggs so can easily be adapted to become a vegan recipe – just substitute the cow milk with soy, rice, almond or coconut milk.
– 100g bittersweet chocolate (70% cocoa or more)
– 2 tsp cornflour
– 2 tbsp cocoa powder
– 2 tbsp sugar (or substitute maple or agave syrup or stevia)
– 2 cups milk of choice (I used 2% fat milk)
– Add chocolate to saucepan with 4 tbsp of milk. Heat until chocolate has melted. Whisk in remaining ingredients and cook over low heat until thick and creamy.
Best served in a teacup topped with whipped cream and chocolate shavings. Enjoy!