The moment I first tried ruby chocolate, I fell in love. I have always loved berry desserts, and it seemed like the perfect balance of tartness and sweetness. I love using it in desserts, it adds such a pleasant brightness no matter if it is used as a filling, frosting, or even a light drizzle, as the final addition.
With chilly mornings being more and more frequent, and the holidays approaching, comfort treats are a must. And what better treat than a mug of homemade hot chocolate, along a buttery croissant, and a few moments of peace and quiet away from the busy world.
I have spoken about the difference in hot chocolate textures before, and even though I do love cioccolata calda, sometimes a slightly thinner consistency is just what is needed. Especially for dunking the little end bit of the croissant.
And although I usually top hot chocolate with lots of cream and even more chocolate, this one, however, I love to serve plain, unadorned, letting the sheer beauty of ruby chocolate shine. Feel free to add more cream if you wish, of course, comfort food is always about what makes us feel the best.
Ingredients
1 litre whole milk
30 grams cornflour
20 grams light brown sugar
200 grams ruby chocolate
1 tablespoon Chambord, optional
½ teaspoon vanilla bean paste
Preparation
Start by chopping up the ruby chocolate bar into thin shards, for easier melting. Even if you are using callets, do cut them into smaller pieces, as they will melt quicker, allowing you to serve the hot chocolate almost immediately. Place a heavy-bottomed saucepan over medium-high heat, and pour in 750 millilitres of milk. Let it slowly heat up and come to a boil. Meanwhile, whisk together the reserved milk, cornflour, sugar, and vanilla. They should form a somewhat thin batter, which is fine.
Once the milk starts gently boiling, add in the cornflour batter, and cook, stirring constantly, for about 2-3 minutes. It will resemble a runny custard, and it will make an amazing base for the hot chocolate. Once thickened, remove it from the heat, and immediately add in the chopped up ruby chocolate. Gently mix until it is almost completely melted, add in the Chambord, if using, and whisk vigorously until everything becomes smooth and blended, and tiny bubbles appear on the surface. Serve it hot, with some freshly whipped double cream. Yields 4 rich servings.
