What is the point of cold weather if you can’t have a reviving hot chocolate when you get in? Your fingers so unfeeling with cold you get a thrill just undoing your coat, as if you were being jollied by an attractive stranger.
When you stand in the hot chocolate aisle at the supermarket, as I never do, you will see that there are dozens of potions and powders with which to make your hot chocolate.
And you don’t need any of them.
Sure, chocolate ganache hot chocolate is the richest, most luxurious hot chocolate you could hope to have (and you MUST try it). But unless you have a stash in the fridge ready made, you’re stuffed.
No matter! Cos all you need is a small cup of milk, about 100ml tops, and two squares of chocolate. One 70% cocoa and one milk. If you have cream in the fridge, use this as well as milk (so say, 50ml cream, 50ml of milk). This gives you the perfect mix of chocolate and sugar to dairy. I believe a small, pokey, punchy hot chocolate is better than a large, diluted one that can only render a weak, milky half-slap. Put the squares in the cup, put in microwave on high for 1m 20 seconds. Take out and whisk with an aerolatte if you have one or a fork or a whisk or you know, something suitable. Then drink. I make this every day for my children, in the winter, when they come home from school (aren’t I nice?). Although, if you’re like me, you will also top it with some milk froth schiuma which I make in my electric Dualit milk frother, which makes the best milk froth this side of a £10K commercial cappuccino machine.