Spanish Style Hot Chocolate

One of my favourite treats is Spanish hot chocolate and churros, and this version of hot chocolate reminds me of exactly that. Thick, glossy and unapologetically rich, this is proper liquid gold, the kind you make when a regular cup of hot chocolate just won’t cut it. Made with our Classic Dark Chocolate buttons, it’s deep, smooth and utterly indulgent, and while it’s perfectly happy sipped straight from the mug, we happen to think its true calling is as a dipping sauce for a warm, buttery croissant. Torn, dunked, and devoured – that’s the way to do it. Or you can, of course, make a batch of churros…

Ingredients

• 5g cornflour
• 15g icing sugar (more to taste if you prefer sweeter)
• 480g milk
• 120g double cream
• 170g Choc Affair Classic Dark Chocolate buttons
• 10g cocoa powder
• 5g vanilla extract/essence

Method

Add everything to a pan, whisk together, and keep stirring over a medium heat until thickened, smooth and steaming hot.

Tips for Success

• Keep the heat at medium and keep whisking, as this stops the chocolate catching on the bottom of the pan and keeps everything silky smooth.
• If it thickens more than you’d like, simply loosen it with a splash more milk until it’s exactly the consistency you’re after.
• For an extra hit with the children, top with marshmallows.

Best enjoyed fresh and warm, straight from the pan. If, by any chance, you do have leftovers, keep in the fridge and gently reheat on the hob, stirring often, adding a splash of milk to loosen if needed.