Hot chocolates are one of my favourite indulgences in life. I’ve never been much of a tea or coffee drinker and it doesn’t matter if it’s a hot or cold day, if I go anywhere new and see a chocolate drink on the menu I HAVE to try it. I’m always looking for that absolutely perfect one and if I’m honest, because I’ve had so many good ones (more than I dare to admit to) I’m usually slightly disappointed.
I didn’t think the holy grail of hot chocolates really existed or that I’d ever find it, but was lucky enough to visit a chocalatier in Poland a couple of years back which claimed to make the best hot chocolate in Krakow. I’ve heard that so many times that when I tried it I was expecting something a little underwhelming but honestly? It’s probably the best thing that’s ever been in my mouth!
I’ve spent a good few years trying to perfect their recipe and had quite a few catastrophes and a number of near misses, but finally I think I have hit the jackpot! I’m not exaggerating when I say that a few years of love has gone into this recipe and like the perfect anything (whether pizza, pie or ice cream) what’s perfect to one person isn’t for another. So this is MY perfect hot chocolate!
I know some people prefer something with a hit of cocoa, others like their hot chocolate milky and some like the gooey creaminess of white chocolate. White chocolate is too rich even for me and while I’ve tried this with dark chocolate, it’s the milk chocolate version I like best and the recipe I give here. But for those who like a little more bitterness it works just as well replacing dark chocolate like for like.
The recipe is so rich that I find to really enjoy it, an espresso sized shot is just the perfect amount! Of course, if you’re feeling naughty (and don’t think I haven’t considered it) there’s enough here for you to have a few shots all to yourself in a big mug. Alternatively, there’s probably a very indulgent drinking game in here somewhere!
All of the effort has gone into the research and creation of this recipe, the actual making of it requires no effort whatsoever. So go ahead and enjoy!
- 3½ ounces / 100g milk chocolate, broken into pieces
- 4¼ fluid ounces / 120 ml whole milk
- 2 fluid ounces / 60ml double cream
- 1 tablespoon of demerara
- mini marshmallows to serve
Pour all of the ingredients (bar the marshmallows) into a small saucepan and heat on a low light until the chocolate has melted.
Keep stirring for a good five minutes on a low heat until the mixture has thickened to a silky, rich texture.
Serve with a sprinkling of mini marshmallows.