For me, the best hot chocolate is made with dark chocolate, but how to cut through the bitterness of dark chocolate without making this recipe too sweet? Add a pinch of salt! This unexpected magic ingredient decreases the bitterness without adding any sweetness at all.
- 350 ml cold tap water
- 50 g dark drinking chocolate
- 40 ml whipping cream
- 120 ml semi-skimmed milk
- pinch of salt
- 65 g dark chocolate, broken into small pieces (minimum 60% cocoa solids)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Put the water and drinking chocolate into a saucepan and bring to a simmer over a medium heat. When simmering, add the whipping cream, semi-skimmed milk and salt, and stir to combine.
Pour over the chopped chocolate pieces and whisk to dissolve. Using a hand blender, aerate the chocolate before pouring into a big mug to serve.