Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Lightly whip 60% of your double cream until you have very soft peaks and set aside in a cool place.
Step 2.
Roughly chop the chocolate.
Step 3.
Place the milk, icing sugar and remaining double cream in a sauce pan and gently warm over a medium heat. Add in the chocolate and reduce to a low heat. Stir for a couple of minutes until the chocolate has all melted and emulsified to create your hot chocolate. It should be a similar consistency to double cream and glossy.
Step 4.
Pour the hot chocolate into mugs and top each with a spoon of the whipped cream.
Have some recipe feedback? Spotted a bug? Let us know.
Want Exclusive Newsletter Recipes sent straight to your inbox?
I consent to being contacted by email. Your email address is safe with us. Read our Privacy Policy.
Want Exclusive Newsletter Recipes sent straight to your inbox?
I consent to being contacted by email. Your email address is safe with us. Read our Privacy Policy.
Serves
4
350 g
Whole Milk
500 g
Double Cream
300 g
Dark Chocolate
4 tsp
Icing Sugar
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Lightly whip 60% of your double cream until you have very soft peaks and set aside in a cool place.
Step 2.
Roughly chop the chocolate.
Step 3.
Place the milk, icing sugar and remaining double cream in a sauce pan and gently warm over a medium heat. Add in the chocolate and reduce to a low heat. Stir for a couple of minutes until the chocolate has all melted and emulsified to create your hot chocolate. It should be a similar consistency to double cream and glossy.
Step 4.
Pour the hot chocolate into mugs and top each with a spoon of the whipped cream.