As the autumn season approaches, we give you 3 ways to turn your ordinary hot chocolate into something magnificent. Sjaan van der Ploeg takes her decadent hot chocolate recipe to the next level with three indulgent variations.
THE BASE RECIPE
Decadent hot chocolate
Serves 4 • Total Time 15 Min
Ingredients
4 cups milk
300g dark chocolate, finely chopped
2 tbsp cocoa powder
Method
- Bring milk to a simmer.
- Add chocolate and cocoa powder and stir well until melted and combined.
- Divide between four mugs and serve.
Espresso Hot Chocolate
Make a batch of decadent hot chocolate, substituting 1 cup of milk for 1 cup of strong coffee. Divide between four mugs, and finish with dollops of whipped cream and a dusting of cocoa powder.
Chai White Hot Chocolate
Substitute dark chocolate and cocoa powder for 300g white chocolate. Steep 4 chai tea bags and 2 cinnamon sticks in the hot milk for 5 minutes. Remove and discard, before adding white chocolate and stirring to combine.
Easter Sinister Hot Chocolate
Swap out the dark chocolate for milk chocolate. Divide between four mugs. Toast 12 marshmallows over a gas flame and add 3 to each mug. Finish each with a couple of chocolate Easter eggs, biscuits for dipping and an extra drizzle of melted chocolate.
Chef’s Tip
For a budget break, swap the chocolate for 1 cup of hot chocolate powder.
