CLARIDGE’S RICH HOT CHOCOLATE
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.
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. ➤