So, another year has begun, and this for me means more chances to eat more wonderful things,and subsequently blog about them. I know its a few days into 2012 now, so you’re probably bored of it all and wondering why I’m doing a new year’s post at this late date.
Well, y’know, I’ve been…busy.
And recovering from drinking.
AND SO SHOULD YOU HAVE BEEN!
I’ve eaten so much over the last week or so that there’s no way I could blog it all, and I’m not going to try. Suffice to say I could happily go another year without seeing a turkey, let alone eating one.
Instead I’m going to talk about delicious wintery treats, as heaven knows we’ll need them to get through January! Today was a baking day with my lovely pals over at Whimsy and Mustard and Gangsta, Dahling, where Mustard had found an awesome muffin recipe we HAD to try. If a recipe instructs you to dip baked goods in melted butter and cover them in cinnamon sugar, we’re pretty much on board. Seriously, try it and be happy you did. Also, the blog it came from is adorable.
But I couldn’t help thinking it would go sooooo well with a ridiculously calorific, so-rich-there’s-no-way-it-can-be-good-for-you mug of hot chocolate. I mean, if you’re gonna dip muffins in butter and sugar you’re clearly not doing weight watchers, so why not go all out?
And so, to that end, here is my recipe for Proper Hot Chocolate:
For 4 people (or 2 very greedy people)
you will need:
200g of decent dark chocolate (The more cocoa solids it has, the better)
4 mugs of milk – use the mugs you’re serving it in to get the measurements, or be french/greedy and use 2 cereal bowls instead
100ml double cream
Sugar to taste
Put the bar of chocolate in a plastic sandwich bag, or between 2 tea towels, and beat the bejeezus out of it with a rolling pin until it has all broken up into small pieces. Aside from anything its a great stress reliever, and quite good fun! Gently heat up the milk in a saucepan, and add the bashed up chocolate, stirring as you go (preferably with a whisk, its easiest!). It doesn’t matter if it boils a bit but be careful not to let it boil over. Makes a terrible mess y’know. Once all the chocolate has melted and the milk is simmering hot, take it off the heat and pour in the double cream, stirring as you go. You don’t have to use all 100ml, in fact you don’t actually need it at all but it makes it that bit more special, so add it depending on your taste really. Pour into the mugs (carefully, this can also be pretty messy! Well..if you’re me it can..) and let people add sugar if they want. Personally I like the bitterness, as it’s quite rich anyway, but if you have a sweeter tooth than me then go for it!
The perfect accompaniment to all this sugar coated nonsense!