Hazelnut Hot Chocolate
This Hazelnut Hot Chocolate starts with real toasted hazelnuts infused into warm milk before being blended with a rich dark chocolate base. Smooth, intensely chocolatey and finished with a pinch of flaky sea salt, it’s a comforting winter drink that’s well worth the extra few minutes.
Ingredients
Hot Chocolate Base
- 200 grams dark chocolate (70%), finely chopped
- 60 grams 60g good quality cocoa powder
- 70 grams caster sugar
- 1 Tbsp brown sugar
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 250 ml boiling water
- 150 ml thickened cream
Hazelnut Infused Milk
- 50 grams toasted hazelnuts
- 250 ml full cream milk 250ml makes one serving. Hot chocolate base will make about 8 servings
Instructions
Hot Chocolate Base
- Whisk cocoa, sugars and salt together. Slowly whisk in boiling water until smooth.
- Add both chocolates and stir until melted. Stir through cream and vanilla.
- Cool and refrigerate. It should be thick—almost like a pourable chocolate ganache.
For each hot chocolates, use 3 to 4 Tb of the base and mix with around 250ml warm/hot milk. Adjust the concentrate and milk to your desired level of richness
Hazelnut Hot Chocolate
- Toast hazelnuts until fragrant, roughly chop.
- Heat chopped hazelnuts with the milk until just steaming. Cover and infuse for 30-45 minutes.
The longer the milk and hazelnuts can infuse, the stronger the flavour. For a stronger flavour, blend the hazelnuts with the milk and strain through a fine sieve.