The nights are getting colder and I don’t know about you but I definitely need an evening pick me up. This recipe for homemade hot chocolate will do the job, and warm you right up – any excuse to have whipped cream though, right? Just add a fluffy blanket and Rom-Com on the RV to make it perfect, perhaps…
What you need:
70g hazelnuts, whole, skin on
284g semi-sweet chocolate, coarsely chopped
720ml whole milk, cold
240ml whipping cream, cold
20g processed cocoa powder
18g powdered sugar, or as needed
74g chocolate hazelnut spread
120ml whipping cream, whipped into stiff peaks, for topping
Plus a blender!
What to do:
- Pre-heat the oven to 180°C. Toast the hazelnuts in the oven until lightly brown, or for about 10 to 15 minutes, being careful not to let them burn. Once toasted, place them on a towel and rub well to remove the skins.
- Place the skinned hazelnuts into a blender, such as a Vitamix, and secure lid. Blend until just evenly ground, but not floury.
- In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat; make sure there aren’t any lumps. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool. You may do this the day before and let the mixture rest in the refrigerator.
- Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan, making sure you press the hazelnuts well to release the flavour.
- Heat the milk until it is warm, but not boiling, over low heat, remove from the heat, add the blended chocolate, chocolate hazelnut spread, and mix well until the chocolate is melted.
- When ready to serve, reheat the hot chocolate and serve immediately with a dollop of whipped cream.