CLAR­IDGE’S RICH HOT CHOCO­LATE

Irish Daily Mail - YOU - - FOOD EXCLUSIVE -

This glo­ri­ous mug­ful is a favourite of Paula Fitzher­bert, who has been our di­rec­tor of PR for 20 years and was the in­sti­ga­tor of The Berke­ley’s iconic Prêt-à-Portea af­ter­noon tea.

SERVES 4

200g Val­rhona Gua­naja dark choco­late (70 per cent co­coa solids), bro­ken into pieces 300ml whip­ping cream 1 litre hot best-qual­ity whole milk marsh­mal­lows, to dec­o­rate

● Melt the choco­late in a medium heat­proof bowl placed over a saucepan of sim­mer­ing wa­ter, or sim­ply in the mi­crowave. In a small saucepan, bring the cream to the boil, then im­me­di­ately re­move from the heat. ● Pour one third of the hot cream into the melted choco­late. Us­ing a spatula, stir briskly to in­cor­po­rate the cream. The choco­late might look grainy and split at this point – don’t worry! Re­peat twice more, adding an­other third of the cream at a time. The choco­late should now be smooth and glossy.

● This choco­late ganache can be used straight away or re­frig­er­ated for up to 5 days and re­heated as needed (to re­heat, warm gen­tly in the mi­crowave or in a bowl placed over a saucepan of sim­mer­ing wa­ter un­til the ganache is hot and melted). ● We serve our rich hot choco­late as a jug of hot ganache, a jug of frothy steamed milk and an empty mug, so each guest can mix their hot choco­late to their lik­ing. Gar­nish with marsh­mal­lows, as de­sired. There is a recipe for our sig­na­ture marsh­mal­lows in the book. ➤

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