Khalid's Hot Chocolate

Ingredients:

Use approx. equal amounts in g/ml of chocolate and double cream, with the milk being approx. 3 times as much of the amount you'd use for the cream.

250g chocolate (use 70%+ dark chocolate, couveture chocolate is more than adequate, but if you're spoiling yourself, use Valhrona)

300ml double cream

900ml milk (Khalid says preferably full cream milk, but if after a lighter drink, skim is fine)

First prepare the ganache, being the chocolate and double cream combination, by melting the chocolate (in a bain-marie.microwave - I missed this bit?), taking this off heat, and then stirring in the double cream. Set aside.

Bring milk to a boil in a small saucepan, do not allow the milk to continue to boil, but keep the saucepan on the slightly turned-down hotplate while whisking the milk as you add small amounts of the ganache. Add ganache until the hot chocolate is the desired colour (for Khalid, this was a faded khaki).

Serve immediately, delicious! Don't add alcohol, it ruins the taste.