Nigella Lawson Alcoholic Hot Chocolate Food

ALCOHOLIC HOT CHOCOLATE

Steps:

• Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar. Heat gently until the chocolate is melted.
• Add the vanilla and mix with a small hand whisk; still whisking, add a spoonful of the rum first and taste to see if you want more (no point pouring in all at once as it's too late to do anything about it if it's too strong for you) and add more sugar if you want it sweeter. Take out the cinnamon stick and pour into 2 cappuccino or latte cups.

ALCOHOLIC HOT CHOCOLATE

Steps:

• Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
• Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.

NIGELLA LAWSON ALCOHOLIC HOT CHOCOLATE

Steps:

• Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
• Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more.
• Add more sugar if you want this sweeter, too.
• Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.

CHOCOLATE PISTACHIO FUDGE

Steps:

• Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
• Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
• Add the nuts to the melted chocolate and condensed milk and stir well to mix.
• Pour this mixture into a 9-inch square foil tray, smoothing the top.
• Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.
• Once cut you can keep it in the freezer, no need to thaw just eat straight away.

CHOCOHOTOPOTS

Steps:

• Place a baking sheet in the oven and preheat to 400 degrees F.
• Butter the ramekins with 1 tablespoon butter.
• Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
• In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
• Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!