To me, hot chocolate is one of the signature beverages of late autumn and early winter. The days are getting shorter and chillier, and the time is perfect for a warm hug from a molten chocolate in a mug.
I have spoken before about the texture of the hot chocolate I make, and this one is no different; thick, creamy, and full of dark chocolate, and some fresh mint, for good measure. Crème de Menthe is optional, but it is a very nice addition, I do have to say.
On a final note, if you prefer your chocolate thinner, perhaps served with a straw, omit the cornflour, and adjust it to your taste. And if you serve the hot chocolate to the little ones, do omit the liqueur and even use a slightly less dark chocolate, as children do not usually like their chocolate on the sweeter, milder side.
Ingredients
500 millilitres soy milk
200 millilitres plant double cream
30 fresh mint leaves
30 grams icing sugar
15 grams unsweetened cocoa powder
15 grams cornflour
50 grams dark chocolate (75% cocoa solids), chopped
½ teaspoon vanilla bean paste
30 millilitres Crème de Menthe, optional
whipped plant cream, chopped dark chocolate, or mini vegan marshmallows, for serving
Preparation
Pour the soy milk and the cream into a heavy-bottomed saucepan, and add in the fresh mint leaves. Place the saucepan over medium-high heat, and let it come to a rolling boil. Remove from the heat, cover the saucepan, and let it steep for 30 minutes. This will allow the wonderfully fresh mint flavour to infuse the milk and cream. Once fragrant and ready, strain the milk and cream, and discard the mint leaves. Sift in the cocoa powder, cornflour, and the icing sugar, and place the saucepan over medium-high heat once again.
As soon as the mixture starts heating up, start whisking gently, and keep whisking constantly for a few minutes, until it starts to bubble and thicken. It will resemble a thin chocolate custard. Once thickened, remove it from the heat, and immediately add in the chopped up chocolate. Let it stand for a moment, so the chocolate starts to melt, then whisk vigorously until it melts completely. If using, stir in the Crème de Menthe. Finally, mix in the vanilla. Immediately pour into serving glasses, top with whipped plant cream, and serve. Yields 2 rich servings.
