A recipe from French Chef Pierre Hermé can’t be put on the back burner, but has to be made as quickly as possible. Here’s a succulent (and gourmet) recipe for creamy, lip-smacking hot chocolate!
Prep TIme: 5 minutes
Cooking Time: 10 minutes
Difficulty: easy
Yield: 6 servings
Ingredients
- 8.8 oz extra-bitter dark chocolate (250 g)
- 44.45 oz water (1.260 kg)
- 2.8 oz caster sugar (80 g)
- 1 pinch fleur de sel
- 1.7 oz cocoa powder (50 g)
Instructions
Chop the chocolate.
In a saucepan, bring the water, sugar and fleur de sel to the boil, then add the cocoa powder. Bring to the boil.
Boil for 5 minutes, then pour over the chocolate in stages, as for a ganache.
Pour into cups.
Tip: use an immersion blender for 5 minutes, the hot chocolate will be frothier and lighter.
