This Hot Chocolate rocks.

Frothy Hot Chocolate

Prep Time

5 minutes

Cooking Time

5 minutes

Serves

1 medium size mug

Ingredients

For the hot chocolate:
30g of Hot Chocolate, 52% Medellin Cacao (adjust to taste, I like mine quite chocolatey)
200 ml full fat milk (this gives maximum creamy indulgence, but if you’re vegan use any almond or oat type equivalent)

Optional Extras:
Extra hot chocolate powder for dusting
Whipped double cream for topping
My Brownies, Hot Chocolate's best friends

Equipment:
Saucepan / microwave
Liquidiser / beater
Your favourite mug, good for wrapping your hands round

 

Method

  1. Heat the milk to simmering point in a saucepan or microwave.
  2. Put the hot milk and Hot Chocolate powder in the liquidiser. Blend for 15 seconds or until frothy. Or froth with a beater or whisk.
  3. Dust with hot chocolate powder.
  4. Or go all out with whipped cream on top, that also needs a dusting of powder, and brownies on the side.

Ingredients

For the hot chocolate:
30g of Hot Chocolate, 52% Medellin Cacao (adjust to taste, I like mine quite chocolatey)
200 ml full fat milk (this gives maximum creamy indulgence, but if you’re vegan use any almond or oat type equivalent)

Optional Extras:
Extra hot chocolate powder for dusting
Whipped double cream for topping
My Brownies, Hot Chocolate's best friends

Equipment:
Saucepan / microwave
Liquidiser / beater
Your favourite mug, good for wrapping your hands round

 

Method

  1. Heat the milk to simmering point in a saucepan or microwave.
  2. Put the hot milk and Hot Chocolate powder in the liquidiser. Blend for 15 seconds or until frothy. Or froth with a beater or whisk.
  3. Dust with hot chocolate powder.
  4. Or go all out with whipped cream on top, that also needs a dusting of powder, and brownies on the side.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​