Yeah, I know I could call this hot chocolate.
But that’s not nearly pretentious enough!
Also I feel it doesn’t do this caloric concoction justice. Hot chocolate conjures memories of Swiss Mix packets and sad little marshmallows floating around in a watery grave. This is chocolate that is thick and creamy enough to make an elderly Swiss chocolatier cry tears of joy.
I know you can’t see it due to the arty whipped cream topping I so painstakingly layered on the top for! the! blog!, but use your imagination. It’s there, I promise.
In light of New Years, I felt it important to do something topical on this blog relating to the numerous “new year new me” “#eatclean” resolutions many people will probably be making.
Growing up in Italy we went on many trips around the country, most of which I attended reluctantly because I was young and bratty and would rather have been at home playing Sims. Yes, I’ve always been a ray of sunshine! Karma’s gonna suck if/when I ever procreate.
But one trip I remember actually liking was the one we took to Torino, in Northern Italy. It was colder than a penguin’s left tit up there so we stopped for warmth at a café (Baratti & Milano, for anyone taking a trip there soon), where they served us literal liquid chocolate in a mug. It was glorious. I wanted to bathe in it. I have a picture of me in a turtleneck (some things never change) looking euphoric as chocolate dribbles down my chin. I would share it with you, but I don’t want to, because I’m extremely self-conscious about my pre-Invisalign teeth.
So instead, I’m sharing this recipe I came up with for the closest thing to that liquid chocolate. Like I said earlier, it’s super rich and decadent, so as is the case with riding a bike and taking shots of absinthe, start slowly and work your way up. It’s a marathon, not a sprint.
LIQUID CHOCOLATE IN A MUG (AKA THE ULTIMATE HOT CHOCOLATE)
You Will Need
- 2- 2½ cups milk
- 4 oz. dark chocolate, roughly chopped
- 2 tbsp. good quality dark cocoa powder
- 3 tbsp. sugar
- ½ tsp. sea salt
- whipped cream for topping (make your own! heavy cream + dash of sugar= better than Reddi Wip)
- Bring the milk to a boil in a small pot.
- In a separate bowl, whisk cocoa and sugar together to remove any lumps. Stir in the sea salt. (By the way! I visited a chocolate museum (obviously) whilst in Brussels, where I was informed that the best chocolate has sea salt in it. Rather than making it taste salty, it enhances the flavour, so don’t panic. I’ve been carrying around packets of salt ever since, just in case.)
- When the milk is boiling, quickly whisk in the cocoa mixture until completely dissolved. Reduce heat to a simmer, toss in chopped chocolate, and stir until silky smooth.
- Taste it! Personally I like a dark chocolate taste, but it might not be your cup of
teacocoa (sorry, I had to). Add more sugar accordingly, and if you find it too thick for your preference, you can always add more milk to thin it out. The world is your chocolate oyster.
- Tip: if you want to add whipped cream, wait a couple of minutes until the chocolate cools slightly. Otherwise your cream will melt (see above pictures for reference), your Instagram will be RUINED, and you can essentially scrap the whole project, amirite? (ed. note: please don’t scrap the whole project. People who eat only for the photo are the worst kind of people. Be better than The Instagrammer.)