Leftover chocolate hot chocolate
Barely adapted from 'Cocoa', by Sue Quinn, published by Hardie Grant 2019
- 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