La Bomba! Rum-Laced Decadent Hot Chocolate

This fabulously decadent hot chocolate with its naughty little rum kick is ideal on a miserable grey day when you’re looking for something cheery and warm or alternatively, it would perfectly suit a Swiss chalet, roaring fire and snow-covered mountains. Even though it was only the first option available to me today, it did brighten a rather dull, grey afternoon: hot, smooth and velvety chocolate topped with indulgent rum-flavoured cream and then that cheeky little shot at the end! For grown ups only!

Serves 2

What you need…

100g plain chocolate, chopped

1 tablespoon icing sugar

500ml milk

200ml double cream

2 tablespoons rum, plus 2 shots to serve

What to do…

Chuck the chocolate, icing sugar and milk into a saucepan over a moderate heat. Melt the chocolate, whisking all the time and then warm the hot chocolate to piping hot.

In a bowl, pour in the cream with the 2 tablespoons rum and, using an electric hand held whisk, whip up the cream into stiff peaks (snow-like ones!) If you want to you can now put the cream into a piping bag but it’s not really necessary.

Pour the hot chocolate into 2 mugs or heatproof glasses and either pipe on a huge swirl of the rum-cream on the top or simply dollop it on. Leave a weeny space at the top – when your settled and ready to indulge, tip a shot of rum into each mug or glass, sit back and sip gently. The greyness of the day will be eased away, I promise! La Bomba! Rum-laced, decadent hot chocolate: lovely, velvety and comforting!

Inspired by…

The Lady

How easy…

Very. It’s more the mood that you’re in that’s important!

 

 

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