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.