I loved hot chocolate since I was little. Since the lockdown I wanted to challenge myself to make a version that I would enjoy. I wanted a hot chocolate that is not just chocolatey, but also creamy as well. In my recipe I have used Dutch processed cocoa powder, as it adds intensity of flavour compared to natural cocoa. In order to know if your cocoa is Dutch processed, check on the ingredients list to see if it includes potassium carbonate. If the packaging mentions the words "Dutched" "processed with alkali" or even "European style" then it is Dutch processed cocoa.
To make the hot chocolate mix forthy, there is the addition of cornstarch to the mix. Some of you may know that cornstarch is used to thicken savoury sauces like gravy, but it's also a way to make this hot chocolate a little thicker. There is enough mix to go with friends and family to last a week if you're lucky. If you have any allergies to dairy, feel free to subsitiute cow's milk for soya or oat milk.
If the weather is hot and you like to have an iced chocolate instead, I have included the recipe to make iced chocolate drink as well below.
- 200g 70% dark chocolate, finely grated
- 280g Dutch processed cocoa powder
- 50g caster sugar
- 20g cornstarch
- 1 teaspoon salt
- (optional) vanilla seeds from a vanilla pod
- Place all ingredients in a mixing bowl, Mix all the ingredients well, store in a airtight container. The mix is ready to make your chocolate drinks.
Making the chocolate
- To make hot chocolate, add 2 tablespoons, (about 20 grams) of the chocolate mix to about 300mls of milk, bring to the boil and allow to simmer to reach the desired thickness.
- To make iced chcocolate, add a couple of tablespoons of boiling water to 2 tablespoons of the chocolate mix, stir until the mix is well dissolved and add 250ml of cold milk and fill the glass with ice.This recipe also woeks equally well with oat milk and soya milk.
- To make your hot chocolate even thicker, add two tablespoons of cornstarch to two to three tablespoons of chocolate mix, use enough water to make into a paste. With a saucepan add 300mls of evaporated milk and bring to a simmer and add the chocolate paste to the milk, bring to a simmer again, allow to cool and serve.
Chocolate ice cream shell
You can also use the mix to make a chocolate sauce that sets when it comes to contact with ice cream. The shell also has a added bonus from isolating the ice cream from the outside heat, So in theory it will last longer.
- 100 grams chocol e mix/ 70% dark chocolate, finely grated
- 60 grams coconut oil
- Place the chocolate and coconut oil in a microwave for 30 seconds to melt the chocolate. The magic shell is ready to use. If the sauce sets solid, just melt it in a microwave and the chocolate sauce is ready again.