For many years, the Hot Chocolate served at home was the kind that relied heavily on pre-mixed sachets that just required to be dissolved in hot water or hot milk. The results were always inconsistent, and given that we always tried different brands, _consistently_unsatisfactory – too thick, too sweet, not enough chocolate… you get the picture, right?
But, I’m not complaining… me and my thighs thank my Mom for making this the ultimate treat in a pre-Starbucks era, one that by absolute default, became a prized experience only when we travelled outside the country. I literally remember places for their different versions of Hot Chocolate – topped with marshmallows in London, heavenly at Angelina in Paris and even a Nutella version in Salzburg!
So when I started this blog, my Dad’s only request was that I make him a Hot Chocolate that’s not too heavy, and yet indulgent; and easy to replicate and share with YOU. This one’s for you Papa, my ever-eager-hot-chocolate-recipe-taster!
This Hot Chocolate has a luscious molten chocolate texture, but doesn’t feel as heavy as it looks, which is just what you want from a homemade Hot Chocolate – satisfying the craving without a brick-load of guilt! I’ve kept the sugar down to a tablespoon to make this more chocolaty than sweet, but feel free to adjust it to your liking.