On cold days we find comfort and flavor in what has now become a highly sought-after classic for a snack, at home or in tearooms: hot chocolate.
Easy to prepare and suitable for all ages, this magical drink finds everyone's approval and with the right blend it is possible to satisfy even those suffering from particular allergies. In fact, it can also be consumed by celiacs because it is gluten-free.
All you need is a little milk and a few spoonfuls of 22/24 cocoa with the addition of corn starch and very little sugar, and you're done.
Tradition calls for whipped cream for those with a sweet tooth, but my advice is to taste it with the addition of fresh fruit, such as fresh raspberries, or chopped strawberries. If you have guests the “WoW!” it is insured.
INGREDIENTS FOR 2 CUPS:
- 2 cups of fresh whole milk
- 6 tablespoons (tea) of classic chocolate mix
- fresh raspberries or strawberries at your discretion
PREPARATION:Dissolve the cocoa in the fresh milk in a saucepan.
Bring to the boil, stirring constantly to prevent lumps from forming.
Proceed for at least 6 or 8 minutes starting from boiling in order to thicken the preparation.
The mix I used can be found here.