7ounceschocolategood quality (I like 70% dark), plus a little extra for sprinkling (optional)
1teaspooncorn starchcornflour (UK), mixed with a little milk
Heat the milk and sugar together in a small saucepan and whisk, then break the chocolate into it.
Continue to heat while you whisk until all the chocolate has melted into the milk.
Add the constarch / cornflour and cook for 2 to 4 minutes until the mixture has thickened a little (it should coat the whisk).
Pour into cups and sprinkle with a little grated chocolate (if you like).
I don’t like cream, but go ahead and top your thick hot chocolate with whipped cream and marshmallows if you’re in the mood for a bigger treat than usual!The hot chocolate might still seem quite thin when you pour it into your cups, but bear in mind it will thicken up more as it cools.Pop the leftovers in the fridge to make a delicious thick chocolate pudding - just for you!This would also make a delicious chocolate sauce for ice cream or cake.