Baileys French Hot Chocolate
The ultimate festive hot chocolate! Here we're making a thick, luxurious French style hot chocolate that's flavoured with Baileys liqueur & topped with whipped cream.
Servings: 4 People
Equipment
- Large Saucepan
- Mixing Bowl
Ingredients
Baileys Hot Chocolate
- 180 g Dark Chocolate (72% Is Best - See Notes)
- 600 g Whole Milk
- 40 g Light Brown Sugar
- A Pinch Of Sea Salt
- 150 g Baileys
Whipped Cream
- 200 g Double Cream
Instructions
Baileys Hot Chocolate
- Roughly chop up the dark chocolate then set to one side.
- Add the milk & sugar into a saucepan then set over a low heat & warm until steaming hot. But not boiling!
- Next, add in the chopped up chocolate then continue cooking, whisking frequently until the chocolate has melted & the hot chocolate is thick & smooth. This will take 3-4 minutes.
- Once the hot chocolate is thick, whisk in the Baileys then pour into cups & serve straight away. Top each serving with a generous amount of whipped cream!
Whipped Cream
- Make the whipped cream whilst the milk is warming up! To do this, add the cream into a mixing bowl then whisk to very soft peaks. You can do this by hand or with an electric mixer.
- To serve, spoon the whipped cream on top of the hot chocolates.
Notes
1. To Cook On An Aga - Cook the hot chocolate on the simmering plate.
2. Chocolate - A good quality bar of dark chocolate is best for this hot chocolate! I find that a dark chocolate with a cocoa content of around 72% works best but you could use a darker or slightly lighter chocolate if you'd prefer.
3. Baileys - We're using regular Baileys for this hot chocolate. Feel free to add in more (to taste) if you'd prefer a stronger flavour. I wouldn't add in too much though, as the hot chocolate will become too thin. To make this hot chocolate without Baileys, replace it with extra milk.
4. Storage & Reheating - Leftover hot chocolate needs to be stored in the fridge & should be used within a couple of days. To reheat, add the hot chocolate into a pan then warm over a low heat until hot.