Epic Hot Chocolate with Orange Chantilly Cream

I know it’s not what Easter is actually about, but for lots of people it is a festival of Chocolate gluttony. Therefore it seems a good time to break out the best hot chocolate I’ve ever come across.


Hot Chocolate
Serves 2
150g Ganache
(60g dark chocolate)
(20g milk chocolate)
(100ml whipping/double cream)
250ml whole milk (blue top)

Chantilly Cream
1/2 orange zest
1.5 tbsp caster sugar
125ml whipping cream

1. First of all you start the ganache. That word might sound too fancy and put you off, but don’t let it. It is cream and melted chocolate. That is it. Put the dark and milk chocolate pieces into a bowl. Put the cream into a saucepan and bring it to the boil. Pour it over the chocolate and stir until the chocolate has melted and is nice and smooth. Done. Impress your friends by boasting you’ve made a ganache when all you really did was melt some chocolate with hot cream.

2. Grate the orange into a large bowl. Add the sugar and cream. Whip until it makes soft peaks.

3. Put the ganache you have been telling all your friends about into a heatproof bowl. Put the milk into a saucepan (use the same pan from earlier to save on washing up if you want) and bring to the boil. Pour into the ganache and whisk until smooth. Be quick so that it doesn’t cool too much otherwise your hot chocolate won’t be very hot.

4. Pour into some snazzy-looking glasses, a bit like the one I used below, then spoon on the Chantilly cream. Be a little posher and add a few more bits of orange zest on top or just devour it. Up to you.


As Kelly and I made this we thought that it was a huge fuss compared to a few spoonfuls of Cadbury’s instant, hot milk and some squirty cream, but once you taste it you realise that that is like comparing a Michellin-starred dinner to a Happy Meal. They both serve the same function, but they are in totally different leagues. It doesn’t take that long and is well worth the small amount of effort. Once you make it I assure you you’ll make it again and again.

This recipe was taken and altered from the Gü Chocolate Cookbook


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