Two-ingredient Hot Chocolate
This recipe serves approx. 4 people
Hot chocolate is the ultimate comfort drink, perfect for cold days or cosy moments and cool summer evenings.
This hot chocolate recipe is not only incredibly easy to make, but also packed with rich and delicious chocolate flavour. With just two ingredients - chocolate and milk - you can quickly create a drink that will warm both body and soul.
In my recipe, I use milk chocolate to sweeten rather than sugar. I think it gives a deeper and more nuanced chocolate flavour.
Two-ingredient Hot Chocolate
This recipe serves approx. 4 people
You’ll need:
180 g. chocolate.
100 g dark chocolate, I used 70%.
80 g. milk chocolate
1 litre of milk
cream for whipped cream and marshmallows, can be left out, but best with.
Method:
Finely chop the chocolate.
Put the milk and chocolate in a saucepan and heat over medium heat while stirring. I used a whisk.
The hot chocolate is ready when all the chocolate has melted and it is steaming and hot.
Whip the cream to a froth, preferably by hand, to make sure it's soft and fluffy and just perfect. And it's also exercise 😀
Serve with marshmallows and a small sprinkle of chopped chocolate on top.
Tips and storage:
Choosing chocolate: Use a high-quality chocolate for the best flavour. Dark chocolate will give an intense and rich flavour, while milk chocolate will make the drink sweeter and milder.
Variation: Try adding a touch of vanilla, cinnamon or a pinch of chilli for an exciting variation.
The milk: I used a lactose-free mini, but sweet or light gives a creamier consistency.
Plant-based alternatives: If you prefer a vegan version, you can use almond, oat or soya.
Cooling: Allow the hot chocolate to cool to room temperature before pouring it into a storage container.
Storage container: Pour the cooled chocolate into an airtight container. It is important that the container is completely clean and dry to prevent bacterial growth.
Refrigerator: Place the container in the fridge. Hot chocolate can keep in the fridge for up to 3-4 days. Make sure the temperature in the fridge is between 0-4°C.
Reheating in a pan: Heat the chocolate slowly over medium heat, stirring constantly until warm. Avoid bringing it to the boil as this can change the flavour and texture.
Reheating in the microwave: If using the microwave, heat the chocolate in short intervals (20-30 seconds at a time), stirring between each heating, until warm.
