New York Hot Chocolate

• 125g (5oz) Plain Chocolate
• 200ml (8 fl oz) Cream
• 400ml (1 pint) Milk
• 2 Teaspoons Sugar
• 1 level Teaspoon Cornflour
• A few drops Vanilla Essence
• 2 Teaspoons Cocoa Powder

METHOD

1. Melt chocolate

2. Bring cream and milk to scalding point, stir half into the melted chocolate and stir until smooth.

3. Return to the pan with the rest of the milk and set over a low heat.

4. Stir cocoa, sugar and cornflour togehter so there are no lumps, dissolve in a little boiling water.

5. Stir into the chocolate mixture and whisk or stir constantly until it comes to the boil and thickens slightly.

6. Whisk until frothy, then immediately pour into cups and serve with whipped cream.