Ingredients
- 3.5 ounces (100 grams) dark chocolate*
- 1 ¼ cup (300 ml) milk
- ½ cup (120 ml) brewed espresso
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- whipped cream and cinnamon for topping (optional)
Instructions
- Finely chop the chocolate and set aside.
- Pour the milk and espresso into a small saucepan. While still cold, sift in the cocoa powder and cornstarch and whisk until smooth.
- Add the sugar and bring the mixture to a slight boil over medium heat, stirring until the sugar is fully dissolved.
- While continuously whisking, add the chopped chocolate and continue cooking until the mixture is smooth, creamy and has thickened (about 5-7 minutes).
- Top with whipped cream and sprinkle with cinnamon if desired.
Notes
Chocolate: For the chocolate, I like to use something at around 65-70%. Definitely adjust the sugar to taste depending on the chocolate you choose!