Rich, silky hot chocolate made with real dark chocolate and finished with a generous spoonful of homemade salted caramel. Deeply chocolatey, wonderfully indulgent and perfect for cosy Autumn evenings.

You’ll Need (Makes 2 generous hot chocolates)

500ml whole milk
100g dark chocolate, finely chopped
50ml double cream
1 tsp cocoa powder

For the Salted Caramel:
75g caster sugar
25g unsalted butter
50ml double cream
Pinch of sea salt

How to Make

1. Make the salted caramel
Place the caster sugar into a small saucepan over a medium heat and allow it to melt gently without stirring. Swirl the pan occasionally until the sugar has completely melted and turned a rich golden amber colour.

2. Finish the caramel
Carefully add the butter and stir until combined. Slowly pour in the double cream, taking care as the mixture may bubble vigorously. Stir until smooth, then add a pinch of sea salt. Remove from the heat and set aside.

3. Warm the milk and cream
Pour the milk and double cream into a saucepan and gently heat until steaming, but do not allow it to boil.

4. Add the chocolate
Remove the pan from the heat and add the finely chopped dark chocolate and cocoa powder. Leave for around 30 seconds, then whisk until completely smooth and glossy.

5. Add the caramel and serve
Stir 2–3 tablespoons of the salted caramel into the hot chocolate, depending on how sweet you like it. Pour into mugs and finish with an extra drizzle of caramel and a tiny pinch of sea salt.

Our Canny Tips…

• Use a good-quality dark chocolate rather than drinking chocolate powder for a richer, smoother result. Why not purchase our Belgian Chocolate Flakes?
• Don’t let the milk boil — gentle heat will give you a much silkier hot chocolate.
• Any leftover salted caramel can be stored in the fridge for up to a week and gently warmed before using.
• For an extra-indulgent finish, top with whipped cream, chocolate shavings or toasted marshmallows.