Ingredients
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CHOCOLAT CHAUD
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2 cups full-fat milk
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140g good quality dark chocolate, chopped (we used Whittaker's Nicaraguan Heirloom Dark Chocolate 76% cocoa)
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30ml cognac
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1 tablespoon soft brown sugar (optional)
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sea salt flakes
She's married to a Frenchman, so it's no surprise that this indulgent chocolat chaud by Fiona Hugues will transport you straight to Paris!
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Add the cognac and taste. If the chocolate is too bitter, add a little of the brown sugar. Serve in small glass mugs with a sprinkle of sea salt to enhance the sweet flavours.
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In a small saucepan, heat the milk until it's just beginning to simmer.
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Remove from the heat, and whisk in the chocolate until melted and combined.
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