Make one batch of this in a blender in 30 seconds and you can have instant hot chocolate on hand that contains only a tiny fraction of the sugar of a regular cup of hot chocolate. Dairy and gluten free, vegan, low sugar and delicious. A great homemade Christmas gift.
- 100 g (3.5 oz) 85-90% dark chocolate
- 10 g (1 tablespoon) cacao or cocoa powder
- 10 g (1 tablespoon) cornflour (cornstarch)
- 2 teaspoons icing (powdered) sugar or powdered xylitol*
- pinch of sea salt
- salted butter, double (heavy) cream (or oat/coconut cream) and xylitol for salted caramel, optional
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Blitz all of the ingredients in a high speed blender or powerful food processor until it makes one uniform powder. To make one serving of hot chocolate, heat 1 cup of milk (dairy or non-dairy) in a pan or in the microwave until piping hot and stir through 1 heaped tablespoon of the hot chocolate mix until mixed in and the dark chocolate shavings have melted. For extra indulgence, swap half the milk for cream (dairy or coconut/oat).
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For salted caramel hot chocolate: Make my salted butterscotch/toffee sauce from this recipe by heating butter with xylitol gently (stirring constantly) until bubbling and browning, then take off the heat and pour in (heavy/double) dairy, coconut or oat cream and returning to the heat, stirring constantly until thickened. Add 2-3 teaspoons to a cup and pour over the hot chocolate made from the mix as above, stirring to combine and serving hot.
*I do this in a coffee grinder, or you can get powdered erythritol/stevia blend by buying Natvia's icing mix here - not a fan of stevia but don't want to grind it yourself? Try just plain old powdered erythritol like this one.
**To give as a gift, pour the blended mix into a small jar and decorate with ribbons or Christmas stickers/material, along with a label with instructions on how to make it. A nice addition is a small jar of the salted caramel sauce (needs to be refrigerated after a few hours) or a few sugar free marshmallows.