It’s getting cold and wintry in Cape Town. Which means hot chocolate weather for me. But I couldn’t find any hot chocolate powder (I’m a fan of the Cadbury’s one and go through loads of it each winter). What I did find was some leftover chocolate ganache in the fridge. One teaspoon of that mixed in with a cup of hot milk … and voila, hot chocolate fit for kings!
Chocolate ganache is about the best thing in the universe for icing cakes. (Move over buttercreams of the world). And you can melt it as chocolate sauce for icecream. It also has a fine place as simply a pleasing thing to find in your fridge occasionally for tasting just because you need a chocolate fix. So you see, you should make some immediately!!
200 g plain or bittersweet chocolate
1/2 cup cream
1 tablespoon corn syrup or golden syrup
1 tsp butter
1 tablespoon liqueur (optional – chocolate, coffee or orange liqueur all work beautifully, depending on what flavour you like)
Break the chocolate into bits. Resist the urge to eat it. Put it in a little bowl.
Heat the cream to boiling. A saucepan on the stove is the most aesthetically pleasing way to do this, but a jug in the microwave works too.
Pour it over the chocolate and luxuriate for half a minute at the vision of melting chocolate. Mmm.
Stir til smooth, adding the butter, syrup and liqueur. When it’s cool and slightly thickened, but still shiny, it’s good for spreading over cakes or cupcakes. Otherwise just put it in the fridge for later use as sauce or hot chocolate.
Happy winter, southern hemispherers 🙂
(By the way, chocolate afficionados get all prissy about couverture chocolate and other fancy things. I’ve never found anything better than Cadbury’s Bournville chocolate slabs.)