Ingredients:

  • 1 cup (240 ml) Double Cream (Heavy Cream)
  • 1/2 cup (120 ml) Whole Milk
  • 1/4 cup (50 g) Light Brown Sugar, packed
  • 3 Tbsp (20 g) Unsweetened Cocoa Powder, Dutch-processed
  • 1 Tbsp (8 g) Cornflour (Corn Starch)
  • 1/4 tsp (1.2 ml) Fine Sea Salt
  • 8 oz (225 g) High-Quality Dark Chocolate (Min 60% cocoa solids), finely chopped
  • 1 tsp (5 ml) Vanilla Extract

Instructions:

  1. Prepare the Cornflour Slurry: In a small bowl, whisk the cornflour with 2 tablespoons of the measured milk until completely smooth. Set aside.
  2. Sieve Dry Ingredients: Sift the cocoa powder, brown sugar, and sea salt into a medium, heavy-bottomed saucepan to prevent lumps.
  3. Combine Liquids: Pour in the remaining milk and the cream. Whisk vigorously until the dry ingredients are fully incorporated and the mixture is smooth.
  4. Heat the Cream Mixture: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly with the whisk to prevent scorching the bottom. Do not let it reach a rolling boil.
  5. Thicken the Base: Once simmering gently, whisk in the prepared cornflour slurry. Continue to cook and whisk for 1-2 minutes until the mixture visibly thickens to the consistency of a thin gravy or custard (nappe consistency).
  6. Remove from Heat: Immediately remove the saucepan from the hob.
  7. Melt the Chocolate: Add the finely chopped dark chocolate into the hot cream base. Let it stand undisturbed for 2 minutes to begin melting.
  8. Whisk Until Silky: Whisk slowly and consistently until all the chocolate is melted, and the dip is completely smooth and intensely glossy. If needed, return the pan to very low heat for 30 seconds while whisking continuously.
  9. Finish Flavouring: Stir in the vanilla extract.
  10. Serve Warm: Transfer the hot chocolate dip to a fondue pot or small serving bowl and serve immediately with dippers like fruit or shortbread.