My brother and I sometimes argue about hot chocolate. He likes his made with cocoa, and I like mine with melted chocolate. Cocoa is chocolate with most of the cocoa butter squeezed out, so it’s a powder. Hot chocolates made with unsweetened cocoa are light with a lot of kick (I’ve already given a recipe for Sean’s favourite – our Extreme Cocoa). Hot chocolates made with melted chocolate, are rich and silky (think hot chocolates in Paris and see this recipe).
I started wondering what happened if you joined “light with a lot of kick” (cocoa) with “rich and silky” (melted chocolate). So I made it, and both of us are happy. The recipe is below, and I’ve added a bit of cinnamon for Christmas cheer.
Murphys Hot Melted Chocolate with Cocoa Kick
- 100 g dark (70%) chocolate
- 40 g pure, unsweetened cocoa powder
- 140 g sugar
- 800 ml milk
- 1/2 teasp cinnamon
- Whipped cream for garnish (optional)
- Orange zest for garnish (optional)
What to do:
- Melt the chocolate in a double boiler or microwave.
- Mix together the cocoa, sugar, and cinnamon in a saucepan.
- Add the milk in small parts, stirring all the time, until it is smooth.
- Heat to a low simmer, stirring occasionally.
- Add the warmed cocoa milk to the melted chocolate in small parts, mixing all the time.
- It will clump at first, but keep adding in small parts until you have a smooth emulsion.
- Warm to drinking temperature (55C).
- Garnish with grated chocolate, whipped cream, and orange zest and enjoy!
Note: If you don’t like cinnamon, leave it away!