Chocolat chaud au piment d’Espelette et à la vanille

Name: Chocolat chaud au piment d’Espelette et à la vanille (Hot chocolate with Espelette pepper and vanilla)
Yield: For 4
Cuisine: French
Ingredients: 150 g dark chocolate (around 60% cocoa solids), finely grated; 1 vanilla pod, split lengthways; 250 ml single cream; Espelette pepper, or chilli pepper if you don’t have the Basque equivalent; 250 ml full-fat milk

Hot chocolate with Espelette pepper and vanilla

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Shades of Joanne Harris here as the Basque hot pepper spices up an unctuous hot chocolate. This is such a simple recipe, I have hardly changed it at all.

Ingredients

250 ml full-fat milk
250 ml single cream
1 vanilla

Europe
France
Mediterranean
Drinks
Vegetarian
Gluten-free

Method

Bring the milk and the cream to the boil in a saucepan then remove from the heat.

Scrape the seeds from the vanilla pod and add both the pod and the seeds to the milk and cream, along with a pinch of pepper. Leave to infuse for 5 minutes or so.

Pour the creamy milk onto the chocolate and mix gently with a small hand whisk until the chocolate is completely melted.

Heat th