- Prep time
- 3 minutes
- Cooking time
- 5 minutes
- Serves 4
- This deep decadent hot chocolate is just like those served in the quaint cafés of Paris.
- 360ml whole milk
- 120ml double cream
- 2tsp icing sugar
- 225g dark chocolate (at least 70% cocoa)
- 4tsp Seville Orange Thick Cut Marmalade
- 200g whipping cream
- 100g icing sugar
- 1tsp vanilla extract
In a medium saucepan over a medium heat, whisk together the whole milk, double cream and icing sugar until small bubbles appear around edges. Do not allow the mixture to boil.
Remove saucepan from the heat and stir in the chopped chocolate until melted, then add the Seville Orange Thick Cut Marmalade and return the mixture to a low heat if needed for the chocolate to melt completely.
Make the Chantilly Cream by whisking together the whipping cream and icing sugar until you create fluffy stiff peaks, add the vanilla and mix gently once more.
Serve the chocolate warm, topped with a generous spoonful of Chantilly Cream and flakes of dark chocolate.
Tip: Why not add a shot of espresso powder to intensify the flavour of the chocolate.