RECIPE AND FOOD STYLING: ELLA TARN.
PHOTOGRAPH: KATE WHITAKER. STYLING: DAVINA PERKINS
THE MASTER RECIPE
SERVES 6. HANDS-ON TIME 15 MIN
FOOD TEAM’S TIP
This hot chocolate is somewhere between Spanish dipping chocolate and the traditional British cup of cocoa. If you prefer a thinner drink, reduce the cornflour to ½ tbsp. Gently warm 700ml whole milk, 2 tbsp caster sugar and 2 tsp vanilla paste in a medium saucepan until just steaming. Put 1½ tbsp cornflour (see tip) and 1½ tbsp cocoa powder in a small mixing bowl, then spoon in a little of the warm milk. Mix until just combined, then pour back into the pan. Whisk for 4-5 minutes until well combined and thickened. Add 70g dark chocolate and 20g milk chocolate, both roughly chopped, and let it melt. Stir in 2½ tbsp double cream, then serve. PER SERVING (FOR 6) 225kcals, 12.7g fat (7.8g saturated), 5.7g protein, 21.1g carbs (17.3g sugars), 0.1g salt, 1.1g fibre