Choc Orange Hot Chocolate Recipes

HOT CHOCOLATE

Steps:

• Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

CLASSIC HOT CHOCOLATE

Steps:

• Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
• Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
• When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
• Serve topped with whipped cream or marshmallows.

CHOCOLATE ORANGE HOT CROSS BUNS

Steps:

• Heat the milk in a pan until steaming. Remove from the heat, add the butter and 3 tbsp marmalade, and stir until dissolved.
• Mix the bread flour, yeast, cinnamon, raisins, candied peel, chocolate and 1 tsp salt in a large bowl. Add the egg to the milk mixture, tip into the flour and stir to make a soft dough. Flour the work surface and your hands, then knead the dough for 10 mins until smooth and elastic. If any fruit or chocolate pieces escape, keep kneading them back in.
• Grease then line a large baking sheet with baking parchment. Divide the dough into 10 equal pieces. Shape them into buns by kneading each and then rolling under one hand on the work surface until smooth. Put the buns on the baking sheet, leaving room for rising, then slightly press them down to flatten a little. Cover loosely with cling film and prove in a warm place for 2 hrs or until the buns are well risen and doubled in size. Be patient, as it will make all the difference to the texture.
• Heat oven to 190C/170C fan/gas 5. Gradualy stir 90-105ml water into the plain flour to make a smooth, thick paste. Pour the mixture into a food bag and snip off a corner to make a hole about 5mm wide, then use it to pipe the crosses onto the buns. Bake for 20-25 mins until the buns are risen and golden brown, and sound hollow when tapped underneath.
• For the glaze, melt the remaining marmalade in the microwave or a small pan and brush over the buns while they're hot, then leave to cool. Eat on the day of baking, or toast the next day.

HOMEMADE HOT CHOCOLATE

Steps:

• Heat the milk, cocoa, sugar and chocolate in a small pan over a medium heat until steaming and the chocolate has melted. Whisk to dissolve the cocoa.
• Pour into a mug, then add the cream to float on top. Grate over a little more chocolate to serve.