Celebrate the most romantic day of the year with a very beary sweet hot cocoa. Whip up a couple mugs of Chef Eulalie’s rich and creamy hot chocolate for you and your Valentine to enjoy!
Blackberry Hot Chocolate
400ml whole milk
135ml whipping cream
5 black peppercorns
13g sugar
70g dark chocolate
135g blackberry purée
Method
- With a rolling pin, roughly crack the blackpepper peppercorns
- In a small saucepan, bring milk, cream, black peppercorns and sugar to a boil
- Remove from heat. Then strain to remove black peppercorns
- Stir in the dark chocolate and blackberry puree
- Blend with the hand mixer until smooth
- Pour into mugs.
Blackberry Chantilly Cream
250ml cream
30g blackberry purée
20g icing sugar
Method
- Whip the cream and icing sugar together until medium peaks form
- Fold in blackberry purée
- Pipe or spoon on top of hot chocolate. Serve with marshmallows if desired and enjoy!
