The colder season is definitely here to stay for a while and when the temperatures drop there is nothing better than a comforting and creamy hot chocolate. This is by far my favourite dairy free hot chocolate recipe. I went all out and used Mia 70% dark chocolate instead of using raw cacao powder. The result is an utterly silky, decadent and glossy hot chocolate which will brighten up any grey day. I love adding the fresh orange flavour as it goes so well with the richness of the dark chocolate. To make this hot chocolate even more decadent whip up some coconut cream and I promise you will be in heaven!

For the hot chocolate:

Serves 2

1 can of coconut milk
60gr of Mia Dark chocolate – melted
1 teaspoon of orange essence
2 tablespoons of maple syrup (add more if you like it sweeter)

For the coconut whipped cream:

1 can of full fat coconut cream chilled in the fridge overnight (this is a very important step, please don’t skip it!)
A teaspoon of vanilla extract
2 tablespoons of agave nectar or maple syrup

Optional:

Serve with some fresh orange zest and extra chocolate shavings

Place all the ingredients for the hot chocolate into a blender and blend for a couple of minutes until you start to have a foamy kind of liquid. Transfer the chocolate to a pan on a medium heat. Warm up the chocolate for about 5-10 minutes. Using a whisk stir from time to time to make sure it doesn’t burn.

To make the whipped coconut cream:

Remove the coconut milk from the fridge. With a spoon scoop out the thick creamy layer which should have formed top. Don’t use the liquid/watery part (you can use it in smoothies or curries)
Place the coconut cream in a deep mixing bowl and with an electric whisker work the cream for at least 5 minutes. You should have a fluffy, airy kind of cream at the end. If not keep whisking.

To serve pour the chocolate into glasses or mug and top with a generous dollop of the coconut cream, orange zest and grated chocolate.