If you go to France and don’t end up with a steaming hot chocolate, a side of cream and a croissant to dip into it, I’m afraid you’re doing it wrong. Turn to page 56 to make your own croissant or buy them to pair with this hot drink that can, let’s be honest, double as a chocolate sauce.

Serves 3-4

Ingredients

Combine ¼ cup full-cream milk,
1½ cups cream,
1-2 Tbsp icing sugar and 1 tsp instant coffee.

Method

Finely chop 230g 70% dark chocolate and add to the cream mixture. Place mixture over medium heat until the chocolate is melted (or use the microwave and stir every 30-60 seconds). Whisk ½ cup cold cream, 2 Tbsp sifted icing sugar and 1 tsp vanilla extract to stiff peaks. Serve the hot chocolate steaming, with a side of piped cream.

Recipe & styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons