150g(1 cup minus 1 tbsp) milk (semi-sweet) chocolate chips
4tspkirsch
480ml(2 cups) milk
2tbspcornflour/cornstarch
4tbspcold water
To Serve:
4tbspwhipped cream
8kirsch cherriesfrom a jar of cherries soaked in kirsch, threaded onto two cocktail sticks
2tbsphazelnutsroughly chopped
Instructions
Place the cocoa powder, sugar, chocolate chips, kirsch, and milk in a small saucepan. Heat over a low heat, stirring slowly until the chocolate is melted and the liquid is hot, but not boiling.
2 tbsp cocoa powder, 2 tbsp sugar, 150 g (1 cup minus 1 tbsp) milk (semi-sweet) chocolate chips, 480 ml (2 cups) milk, 4 tsp kirsch
Mix the cornflour with four tablespoons of cold water in a small bowl to make a slurry.
2 tbsp cornflour/cornstarch, 4 tbsp cold water
With the hot chocolate still over the heat, slowly pour in the cornflour mixture a little at a time, whilst stirring with a whisk, until you get a thick, but pourable consistency (like custard).
Pour the hot chocolate into two cups and spoon on the whipped cream. Sprinkle on the chopped hazelnuts and place a cocktail stick with the cherries on top. Serve immediately.