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"This deliciously thick hot chocolate is the perfect combination of sweet and salty. You can make this hot chocolate with milk, white or dark chocolate and adjust the salt to your own taste. For a salted caramel hot chocolate, use caramel chocolate such as Caramac for a rich alternative, or why not add a spoonful of salted caramel sauce to the pan with the milk in addition to the chocolate? Serve with biscotti to dip into the hot chocolate," writes Hannah Miles, author of the new book, 'Hot Chocolate.'
Recipe: Sea Salt Chocolate
Yields: 2 Servings
Ingredients:
- 8 ounces milk
- 8 ounces double cream
- 1/2 cup dark chocolate (70% cocoa solids), chopped
- 1 tablespoon superfine sugar
- 1/2 teaspoon salt (or to taste)
- 1 egg yolk
Directions:
- Place the milk, cream and chopped chocolate in a saucepan with the sugar and salt, and heat over low heat until the chocolate has melted, whisking all the time.
- Taste to see whether you need to add a little more salt for an extra salty kick. Remove from the heat and whisk in the egg yolk to thicken the hot chocolate.
- Pass it through a sieve, then pour into two cups and serve immediately.
Available on Amazon. Excerpted from 'Hot Chocolate' by Hannah Miles. Photography by Steve Painter. Published by Ryland Peters and Small.
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