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One of our favourite Claridge’s Cookbook recipes, this indulgent hot chocolate is smooth, comforting and can be made as sweet or bitter as you prefer. 

 

Makes four cups:

  • 200g (7oz) Valrhona Guanaja dark chocolate (70% cocoa solids), broken into pieces
  • 300ml (10fl oz) whipping cream
  • 1 litre (1¾ pints) hot milk
  • Marshmallows, to decorate

Melt the chocolate in a medium heatproof bowl placed over a saucepan of simmering water, or simply heat in the microwave.

In another small saucepan, bring the cream to the boil, then immediately remove from the heat.

Pour one-third of the hot cream into the melted chocolate. Using a spatula, stir briskly to incorporate the cream. The chocolate might look grainy and split at this point – this is perfectly normal. Repeat twice more, adding another third of the cream at a time. The chocolate should now be smooth and glossy.

This chocolate ganache can be used straight away or refrigerated for up to five days and reheated as needed. To reheat, warm gently in the microwave or in a bowl placed over a saucepan of simmering water until the ganache has melted.

At Claridge’s, we serve our luxury hot chocolate as a jug of hot ganache with a carafe of frothy steamed milk alongside our art deco mugs, so guests can mix their hot chocolate to their liking.

Finally, place some large marshmallows on a skewer and stir into your hot chocolate for a playful final touch.