Sunday, May 11, 2008

Chocolate to drink (both small and big varieties)

Oh, the above picture is what I made for dessert with friends the other evening . . . little espresso cups of liquid chocolate. (For each serving, put 15 ml unsweetened cocoa powder, 30 ml sugar, and 45 ml water into a saucepan. Simmer, pour into cup, spoon up and very slowly enjoy.)

Better yet, my recipe for hot cocoa (serves two): 1 pint whole milk, 1/2 pint single cream, and a large 70% Lindt bar. Bring to a simmer while melting the chocolate in the cream/milk, then pour into two large mugs. Thicker and creamier than you could ever imagine.

(If you're dairy-free like me, substitute the milk and cream with soya milk and soya cream-substitute.)

No comments: