OK, next in line for the digital camera treatment is my uber-hot-chocolate.
Ingredients (per cup)
- Full fat milk / cream to fill your mug about 3/4 of the way up
- 1 egg yolk
- 50g Valrhona dark chocolate (hey, it only costs £4.50 for a 200g bar, you can afford that)
- a small amount of Green & Black's cocoa for dusting
Pour the milk and the chocolate into a pan and heat at a medium heat, stirring occasionally. Whisk the egg yolk separately in a bowl. When the milk is warm, pour a small amount into the egg yolk bowl and mix well. After a little while longer, pour a little more of the chocolate milk into the egg mixture and stir. The point of this is that if the egg yolk is dropped straight into the hot milk it will cook and turn lumpy, the temperature has to be brought up slowly. Now transfer the egg/milk/chocolate mixture back into the bowl. Continue to heat and stir constantly until you get a smooth, thick liquid, any granularity in the appearance should disappear. As you stir, you'll notice it thicken thanks to the egg yolks.
Pour into your cup. If you have one, whisk with an aerolatte to create a foam at the top of the cup. Sprinkle some of the cocoa on top and consume. Obscenely rich, obscenely delicious.
If you overheat it, the egg will begin to cook and the mixture will go lumpy. Do not despair! This problem can be remedied. Simply pour the mixture through a sieve into your cup, it will not taste eggy.