S U B S C R I B E

Sunday, 30 October 2016

W I N T E R T R E A T S : Molten Hot Chocolate

End of October is the end of autumn, beginning of winter... aka, all you can eat season. Hot chocolate is my favourite. Actually, anything chocolate is my favourite!  I've been craving a thick molten hot chocolate ever since I had one in Italy, they know how to do hot chocolate! 






So I've done some research and adapted a few recipes to make my favourite ever! This is so good, you can add extra cornflour to make it like a pudding, add marshmallows, whipped cream ... depends how greedy you want to be! 
Curling up in my fluffy dressing gown & fluffy socks with a film and a cup of molten, actual heaven. I'd take this over wine any day. 


INGREDIENT: 
1 cup semi skimmed milk or alternative dairy free milk. 
4 squares of dark chocolate (you can always substitute this for cocoa)
1 tablespoon maple syrup 
1 tablespoon cornflour 
1/2 teaspoon vanilla extract 
1/2 teaspoon ground cinnamon 
(Or any spice/flavouring you like) 

METHOD:
Melt the chocolate on a low heat in a saucepan. 
Add half cup of milk.
Add in the vanilla extract, sea salt and cinnamon. 
Mix the cornflour with a little milk until it goes into a runny paste. 
Add the cornflour liquid a bit at a time and keep stirring. 
Stir in the rest of the milk. 
Bring to the boil until it thickens









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