170 grams Block Chocolate (roughly chopped)
850 millilitres Hot Water
85 grams Sugar
75 millilitres Double Cream
35 millilitres Full Cream Milk
To make this drinking chocolate really foamy, you will need either a milling beater or a flat wire whisk. The faster you whisk, the foamier the chocolate.
Add the chocolate to 300 millilitres of the hot water and allow to dissolve over a gentle heat.
Bring the chocolate to the boil.
Add another 300 millilitres of the hot water together with the sugar.
Allow the hot chocolate to simmer for 6 minutes while beating it continually.
Add the remaining water and simmer the chocolate, beating occasionally, until it is the consistency of a single cream.
While the chocolate is simmering
Partially whip the cream.
Add the milk 1 tablespoon at a time while whipping the cream.
Stop whipping the cream as soon as it starts to hold its shape.
Remove the hot chocolate from the heat.
Pour into mugs and top with a little of the whipped cream.
More Ideas to Flavour Your Drinking Chocolate
My favourite addition to hot chocolate is to top each with a marshmallow.
You can try any of these for something different and just as tasty.
Finely grated orange zest;
Chocolate mints (broken up and stirred until dissolved);
Brandy, rum or chocolate liqueur.
To Make Viannese Chocolate
Beat an egg yolk into each cupful of cooled chocolate drink.
Warm the mixture over a gentle heat, stirring constantly.Do not allow to boil.
Remove from the heat.Whisk and pour into another mug.
Top with a spoonful of whipped cream.
To Make Mocha Chocolate
Substitute the hot water for a strong black coffee.