Thick & Spicy Hot Chocolate
Have you ever experienced a powerful urge to sachet up to the dessert buffet at a fancy event and just stick your face under the flowing chocolate of a chocolate fountain?
If yes, this is the recipe for you.
A cup of rich homemade hot chocolate, thickened with a little bit of cornstarch, is just as satisfying as drinking melted chocolate straight from a chocolate fountain. Not that I have any experience with that sort of thing.
For this recipe I have included some cinnamon and chili for a touch of heat and served the hot chocolate in espresso cups topped with a dollop of whipped cream and some grated Chili & Spice Dark Chocolate.
To make 4 small servings you will need:
- 3 tablespoons unsweetened Cuisine Camino Cocoa Powder
- 2 tablespoons Cuisine Camino Golden Cane Sugar
- 30 grams Cuisine Camino Chili & Spice Dark Chocolate (coarsely grated)
- 1 teaspoons cornstarch
- 1/4 teaspoon finely grated Cinnamon Quills*
- 1 pinch salt
- 1 3/4 cups whole milk
*ground cinnamon can be substituted
Whisk together all of the dry ingredients in a small saucepan until there are no lumps and no visible specks of cornstarch. Add 1/4 cup of milk and whisk to form a paste. Next, add the remaining milk and whisk to combine. Cook mixture over medium high heat, whisking constantly, until it comes to a gentle boil. Turn the heat down to low, and simmer for 3-4 minutes until thickened, whisking all the while.
Serve immediately with a tiny dollop of whipped cream and a pinch of grated dark chocolate.
I developed this recipe with some of the wonderful products I received as part of a blogger promotion from Ten Thousand Villages Canada. I don't generally participate in promotions of this sort, but it's easy to make an exception for a non-profit organization like Ten Thousand Villages, which actively promotes and practices fair trade principles. Read more about some of the good work they are doing here.
