Our hot chocolates are pretty bloomin good, and that’s probably because the main ingredients are chocolate and cream. We serve them in small 6oz cups because hey are so rich, this mix would make 10 of our 6oz hot chocolates but by all means upsize!! Just keep the ratio of 1 part ganache to 2 parts hot milk.
We use 70% chocolate which makes it super chocolatey and smooth but we add a little bit of sugar and salt to balance it out. This mix can be used straight away or kept in the fridge for the perfect hot chocolate at any time.
For the ganache
250ml Double cream
100g caster sugar
1/8 tsp salt
1 tsp vanilla
For the hot chocolate
In a pan heat the cream until just under boiling point, take off the heat and add the chocolate, leave for a couple of minutes to melt. Start to whisk together then add the remaining ingredients, whisk until smooth. If the mixture begins to curdle add a drop more cold cream and beat hard until it comes back together. Pour into clean jar or Tupperware.
To make a hot chocolate put 50g of the ganache and 100g of milk into a sauce pan, heat until just below boiling point, serve with your choice of topping, our favourite is home made vanilla marshmallows.
The ganache can be kept in the fridge for up to 2 weeks or frozen for up to month if needed.