Caramelised White Chocolate "Hot Chocolate"
If you're craving a new addition to your hot chocolate repertoire, give hot chocolate made with Caramelised White Chocolate a whirl. It manages to combine toasty, nutty butterscotch flavours with a mellow sweetness that is sure to please. Pure magic.
- 100g/ 4 oz/ White Chocolate (at least 30% cocoa butter)
- 400ml/ 1 ¾ cups Whole (Full Fat) Milk
- ⅛ tsp Sea Salt
- Whipped cream
- 1 tsp Grated chocolate or caramel curls
To Make the Caramelised White Chocolate
Preheat oven to 120C/ 250F/ Gm½ and line a small baking sheet with baking parchment
Roughly chop the chocolate and lay on the baking sheet
Cook for 10 minutes then give it a good stir
Continue to cook, stirring at 10 minute intervals, until the chocolate turns a lovely deep, golden brown. It will soften as it is stirred and later in the cooking process it will begin to feel more fluid. Cooking times will vary depending on the chocolate used. Anything between 40 minutes and 70 minutes is typical - judge by the colour - aim for a runny chocolate the colour of peanut butter.
If, once the cooking is complete, the chocolate is still a little lumpy, push through a metal sieve to break down the lumps
Either use immediately or scrape into a sealable jar, let cool to room temperature and seal. Store for up to 2 weeks
To Make the Caramelised White Chocolate Hot Chocolate
If using Caramelised White Chocolate that has cooled and set just reheat very gently in the microwave until it is back to liquid form
Heat the milk in a saucepan then, when it is hot, pour in the caramelised chocolate, add a few flakes of sea salt & vanilla (if using) and stir, or whisk, until smooth (or to get a frothy bubbly top blitz in a blender for a few seconds)
Pour into mugs, top with cream and chocolate or caramel if using and serve immediately