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Sharon's seriously toasty Texas hot chocolate

  • Serves4
  • DifficultyEasy
115g unsweetened chocolate
950ml milk
475ml double cream
165g caster sugar
1 1/2 tsp cinnamon
2 eggs
3 tsp pure vanilla essence
60ml white chocolate liqueur or creme de cacao
15ml peppermint schnapps (optional)
1) In the top of a double boiler melt the chocolate. In a separate heavy saucepan, heat the milk and cream on low until hot (don't let it bubble). Once hot, add 3 tbsp of this milk and cream to the melted chocolate and mix well. Blend in the rest of the hot milk/cream mixture, and add sugar and cinnamon.

2) Combine the eggs and vanilla and beat together in a bowl. Add a tbsp of the chocolate mixture to the eggs and beat well. Slowly stir the entire egg mixture into the chocolate mixture. Whisk the hot chocolate briskly in the double boiler for three minutes.

3) Divide the white chocolate liqueur or creme de cacao between the mugs. For a peppermint flavour, add the schnapps. Top up with the hot chocolate mixture and serve immediately.

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