Richard Bertinet’s Hot Chocolate

A rich and creamy hot chocolate recipe created especially for Divine by the lovely Bertinet Kitchen in Bath.

Author
Richard at the Bertinet Kitchen

Ingredients

500ml full fat milk
400ml double cream
185g Divine 70% cocoa dark chocolate
1 large tablespoon Divine cocoa powder

 

Method

Melt the chocolate in a bowl in a microwave or over a pan of hot water. In a separate pan bring the milk to the boil with the cocoa powder. Pour 1/3 of this liquid on to the melted chocolate to obtain a smooth texture and so it looks glossy. Pour the rest of the milk, cream and cocoa into the bowl and mix again.
Pour all of the hot chocolate back into the milk pan and whisk vigourously.

If you like your hot chocolate with a kick add a pinch of chilli powder, or if just with a little spice add some grated nutmeg.
For complete decadence top the chocolate with a spoon of whipped cream or a scoop of good vanilla icecream.

 

Bertinet Kitchen