One really does need cheering up, after weeks of concocting up a recipe in ones head, imagining how good it’s going to taste, and then the result being a complete failure. Toffee banana cake. Not at all like I’d imagined it and unlike other times, where Ive tweaked until Ive finally got it right, I come to the realisation that this one is never going to work. Not the way I planned it anyway. To top off that, my pride and joy, my beautiful Kmix decided to make strange noises….it’s only three years old and I’d be lost without it. Who wants to go back to hand kneading dough when you can just let Kmix do it for you! So with nothing to give you and a weary heart, I try to think up something quick to rustle up. For some reason there’s an abundance of milk in the fridge , and what’s in the fridge is usually a source of great inspiration, and this evening is no different. The memory of a hot chocolate I once had in a restaurant in Malahide, Dublin floats into my mind, silky, thick like custard, the best I’ve ever had.
cioccolata calda/Italian hot chocolate
110g dark chocolate (at least 60%)
380ml whole milk
1/2 tsp vanilla bean paste (or extract)
1 tbsp sugar
4 tbsp milk
2 tbsp corn flour
Chop up the chocolate into small pieces. Heat up the milk to simmering point. Add the chocolate, vanilla paste and sugar and whisk until all the chocolate is melted. Mix the corn flour with the 3 tablespoons of milk into a paste. Whisk the paste into the chocolate milk. Keep whisking until thickened. Pour into small espresso cups. Top with whipped cream if you want to be really indulgent! You may need a spoon!