This deliciously thick hot chocolate is the perfect combination of sweet and salty, and was deemed beautiful enough to be our November cover star. You can make it with milk, white or dark chocolate and adjust the salt to your own taste.
For a salted caramel hot chocolate and a richer flavour, use a caramel chocolate such as Caramac.
Sea salt hot chocolate
250 ml milk
250 ml double cream
100 g dark chocolate (70% cocoa solids), chopped
1 tbsp caster sugar
1⁄2 tsp salt (or to taste)
1 egg yolk
1 Place the milk, cream and chopped chocolate in a saucepan with the sugar and salt, and heat over low heat until the chocolate has melted, whisking all the time.
2 Taste to see whether you need to add a little more salt for an extra salty kick. Remove from the heat and whisk in the egg yolk to thicken the hot chocolate.
3 Pass it through a sieve, then pour into two cups and serve immediately.
Fancy sea salt hot chocolate, cinder toffee and firepit cakes, a celebration of toast plus ways to tell a good story around the fire, subversive cross stitch and how to keep your herbs going over winter? Oh and bibliotherapy, crafternoons and a poem about beautiful librarians.
All this in our November COMFORT issue. You'll find us in even more Waitrose and Sainsbury's stores this month plus WH Smiths, Tesco and good independents. We're on sale now somewhere near you.