So very rich, creamy and incredibly delcious. Just the thing to warm you up on a cold winter's night in front of the fire. It's up to you but it is rich enough with out the whipped cream........ but I use it !!!
- Chop chocolate and melt over hot water.
- In another pan bring cream and all but 1/4 cup of milk to scalding point. Stir half scalded mixture into melted chocolate and mix well, then pour back into the saucepan and set over low heat. Mix in the reserved 1/4 cup milk with the cocoa, sugar and cornflour to make a smooth paste. Stir into the chocolate mixture and whisk or stir constantly until it comes to the boil and thickens slightly.
- Add vanilla, if desired and beat briskly with wire beater or hand rotary beater until mixture is foamy.
- Pour into cups and serve immediately topped with whipped cream.
Very rich and decadent! Sorry no photo it was just too tempting to not sit back and savor right at the moment of completion. I enjoy a dark cocoa most nights but the addition of cream and corn flour made this a very special treat indeed. Thanks for the tasty post.
Wow, truly a decadent treat. This is easily one of the best hot chocolates that I have tried. It was perfect, thick, rich, creamy and oh sooo chocolately. Loved the addition of the vanilla and the cornflour in the hot chocolate. Garnished mine with whipped cream and crushed vanilla bean & coarse sugar. Thank you for sharing this treat, which I will make again and again. This will go into my 2011 favorite cookbook. Kudos to you and also to Chef BuggsyMate for recommending this, she was so right.
Oh WOW!!! Chocolate heaven. This hot chocolate is definitely rich and delicious. Going to add this to my keeper recipes so we may enjoy throughout the winter. I did add the vanilla and topped it with whipped cream...if I'm going to indulge, I'm going to do it all the way. Going to make this at Christmas, but will dust the whipped cream with crushed candy cane powder set candy canes aside for stirring. Thanks for posting this wonderful recipe Tisme. Made and reviewed for the 46th AUS/NZ Recipe Swap.