Leftover Easter Egg Hot Chocolate
Easter chocolate is its own kind of hell. Lots of little bits and bobs. Lots of little leftovers. Everywhere. From school (when the fuck did teachers start spending their own salaries on chocs for kids??), to grandparents, friends and uncles who know that the biggest Easter eggs are the best Easter Eggs. Of course I give my kids unnecessary Easter Eggs – how could I not?
I was thinking about what you all would love for a little Easter goodness and thought back to last year’s recipes. They’re solid, especially the cheesecake (if I ever meet Ottolenghi…). But you need more! Happily for us all, Sue Quinn recently published ‘Cocoa: An Exploration of Chocolate, with Recipes’. She kindly gifted me a copy and I spent one afternoon and one Sunday morning reading her words and recipes.
So, how will Sue and I help you to quickly dispatch the Cadbury’s mini eggs and cream eggs and smarties eggs that no-one wants because smarties are smarties and not eggs? Well, first off, your quick quick recipe is for this Spanish inspired hot chocolate. I added more cocoa to counteract the sweetness in milk chocolate and all those shells.
You can dip churros in these, if you like (read: I am not about to make these right now); Sue recommends dipping in salty toast soldiers (oh god). I sipped a little of mine, with extra milk, and intend to drink the whole pot. Like a lady of leisure I shall sip my chocolate, maybe in a bubble path, and thank every last person who gave my children so much chocolate.
Leftover chocolate hot chocolate
- 45 grams cocoa powder
- 4 teaspoons cornflour
- pinch sea salt flakes
- 500 ml milk
- 25 grams caster sugar
- 100 grams leftover chocolate if using a bar of chocolate, grate it; if using up lots of little Easter chocolates, with their hard sugar shells, grind in a food processor/pestle and mortar/bashing them with a rolling pin, between 2 clean tea towels
- 1 star anise/sprinkle of fresh nutmeg, or a cinnamon stick... Use what you like!
- 1 teaspoon vanilla extract
- measuring jug
- grater/food processor/rolling pin (see note, above)
- wooden spoon
- Combine the cocoa powder, cornflour and salt in a small bowl
- Place the milk, sugar, spice and vanilla in a small pan and almost bring to the boil, stirring until the sugar dissolves. Pour enough of the hot liquid into the cocoa powder mixture to make a paste; stir until smooth.
- While the pan is off the heat, add the chopped chocolate and cocoa paste to the milk. Stir until the chocolate has melted and everything is well combined. Taste - you may want to add more sugar, as I was conservative.
- Return the pan to a low heat and stir until thick and creamy - use a whisk if you need to get rid of any lumps. Remove any whole spices.
- If you're planning to use this as hot chocolate you'll need to add additional hot milk or water
- This will keep for around a week in the fridge, in a lidded container