CHOCOLAT CHAUD AND LE GOUTER

Nothing beats a hot chocolate in the winter. Especially a luxurious, French chocolat chaud. Almost like drinkable ganache, this winter warmer is nothing but indulgent, and it certainly keeps those winter blues at bay. Topped with vanilla bean whipped cream and extra chocolate shavings, just to make it even more special.

So, le gouter  is a French afternoon snack, and it really is special. It always reminds me of my French substitute teacher who made us make them in class. I thought they were so simple, but so delicious. Plus, they really do taste like a pain au chocolat.

I’m not sure they are typically served together, but I kinda don’t care, as this is some indulgent self-love treat.

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CHOCOLAT CHAUD AND LE GOUTER

SERVES 1-2// MADE IN 15 MINS //EASY // VEGGIE

Ingredients

For the Chocolat Chaud:

• 200g 70% dark chocolate, roughly chopped — I used Lindt, plus extra to garnish

• 300ml whole milk

• 1 tbsp golden caster sugar

• 300ml double cream

• 1 tsp vanilla bean paste

• 1 tbsp icing sugar

• Flaky sea salt, to taste

For the Le Gouter (makes 1):

• A quarter of a baguette — I used Gail’s

• Cold sea-salted French butter block — I used Waitrose

• 3–4 pieces of chocolate — I used 70% dark chocolate again

Method

1. In a mixing bowl, add the double cream and vanilla bean paste, then sift in the icing sugar. Season generously with sea salt and whisk until you reach stiff peaks. Set aside.

2. Pour the milk into a saucepan and add the chopped chocolate and golden caster sugar. Season with a pinch of flaky sea salt and bring to a gentle simmer. Stir constantly until all the chocolate has melted and the mixture becomes velvety, glossy, and thick.

3. Pour the hot chocolate into a large mug for one indulgent treat, or divide between two if you’re sharing. Spoon the vanilla whipped cream on top and finish with extra shards of chocolate.

4. Halve the baguette and lay the chocolate pieces on the bottom slice. Use a peeler to create curls of butter or slice it traditionally. Add as much butter as you like. I added around 4–5 curls. Layer the butter over the chocolate, then place the top of the baguette back on.

5. Serve alongside your chocolat chaud.  And definitely dunk at least once for that incredible mouthfeel.