Name: After eight hot chocolate
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 200 gram (6½ ounces) dark eating (semi-sweet) chocolate; 1 cup (250ml) milk; 1 cup (250ml) pouring cream; 1 cinnamon stick, halved; 1 teaspoon vanilla extract; 1 tablespoon icing (confectioners) sugar, approximately; 1/4 teaspoon salt; 2 tablespoon mint-flavoured liqueur

Ingredients

200 gram (6½ ounces) dark eating (semi-sweet) chocolate

1 cup (250ml) milk

1 cup (250ml) pouring cream

1 cinnamon stick, halved

1 teaspoon vanilla extract

1 tablespoon icing (confectioners) sugar, approximately

1/4 teaspoon salt

2 tablespoon mint-flavoured liqueur

Method

1.Chop 150g (4½ ounces) of the chocolate; shave remaining chocolate with a vegetable peeler to make small curls.

2.Heat milk, cream and halved cinnamon stick in a medium saucepan; simmer gently, uncovered, without boiling, 5 minutes. Whisk in chopped chocolate, vanilla, sugar and salt until chocolate is melted. Remove from heat; discard cinnamon. Stir in liqueur. Adjust sweetness to taste.

3.Pour hot chocolate mixture into heatproof mugs; sprinkle with chocolate curls.

We used crème de menthe for the mint-flavoured liqueur.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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