This is without doubt the ultimate hygge hot chocolate recipe for winter! Ever selfless, my son Wolf and I have been experimenting with lots of different cocoa recipes over the last few chilly days, and now, slightly less than two stone heavier, I can bring you our absolute favorite. Unimaginably thick and silky, it has a continental feel to it, reminiscent of dipping churros in sticky chocolate by the Roman amphitheatre in Malaga (and more latterly, at a muddy festival somewhere near Oxford).
Containing as it does two bars of dark chocolate, it is very rich, so we tend to drink it in espresso cups; if you can’t find a fresh churros stall nearby, we have found sponge fingers left over from Christmas a particularly effective substitute for dunking 🙂
The quantities below make enough to fill a 1 litre kilner jar… find a selection of beautiful hand-made hot chocolate cups here! And if you would like to know more about hygge, have a look at our guide here!
Our Best Ever Hyggelig Hot Chocolate
Ingredients
- 2 100g bars of dark 70% chocolate
- 100 g icing sugar
- 100 g cocoa
- 50 g cornflour
- pinch sea salt
- pinch cinnamon
- Milk approx 100ml per small serving
Instructions
- Chill the chocolate bars in the fridge for 20 minutes and then blitz in a food processor. When reduced to a crumb-like texture, add all the other dry ingredients and whizz to combine thoroughly, then tip into a glass storage jar.
- To make the hot chocolate, simply pour 100ml of milk per person into a saucepan, and add a large heaped tablespoon of the mixture for each serving. Bring to a simmer and whisk for about five minutes until all the chocolate has melted and the mixture has thickened to a beautiful rich texture. At this point I like to add an extra pinch of cinnamon and a hefty glug of rum (not for the kids!), before serving in little cups or mulled wine beakers.
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