Leftover chocolate hot chocolate

Barely adapted from 'Cocoa', by Sue Quinn, published by Hardie Grant 2019
Print Recipe


  • 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


  • scales
  • saucepan
  • whisk
  • 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