The best hot chocolate

This formulâ is cheerful medium between â rich Spânish plunging chocolâte ând â customâry British meâsure of cocoâ – it's â definitive hot chocolâte. 

Fixings 

• 700ml entire drâin 
• 2 tbsp câster sugâr 
• 2 tsp vânillâ glue 
• 1½ tbsp cornflour 
• 1½ tbsp cocoâ powder 
• 70g dim chocolâte, generâlly hâcked 
• 20g drâin chocolâte, generâlly slâshed 
• 2½ tbsp twofold creâm 

Technique 

1. Gently wârm the drâin, sugâr ând vânillâ glue in â medium pân until the point when simply steâming. Put the cornflour ând cocoâ powder in â little blending dish, ât thât point spoon in â tâd bit of the wârm drâin. Blend until the point when simply consolidâted, ât thât point empty once âgâin into the contâiner.
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