Black Forest Hot Chocolate – cherries and cream!
The traditional Black Forest Gateau has solidified chocolate and cherries as soulmates. But when the effort of creating a cake simply won’t do, this Black Forest hot chocolate is the perfect fix. It’s incredibly indulgent and serves more as a dessert than a warm beverage. The titillating trio of chocolate, cream, and cherries will have your head swimming in mind-misting comfort.
Because this hot chocolate is so rich, I’d recommend small servings. Depending on the size of your cups, it could serve up to 6 people. Overindulging may leave you feeling slightly nauseous – you’ve been warned! I’ve been dying to use up my bottle of Kirsch (cherry liquer) since Christmas, and with this delicious drink becoming a weekly tradition, I can see it disappearing in no time.
Black Forest Hot Chocolate with Kircsch
Sure, this Black Forest hot chocolate definitely requires more effort than your standard insipid hot cocoa, but the two are miles apart. Cherries are also currently out of season, but I happened across a tub of imported ones at Woolies. Kirsch can be tricky to locate, but when you go in search, be sure to ask for “cherry liquer.” Local store employees tend to look at you like you’re from another planet when you utter the word “Kirsch.” All in all, while this requires a bit of work, it will change your views on hot chocolate forever.
Note that this drink is boozy, so it’s not suitable for children. Leave the Kirsch out for the kids!
Black Forest Hot Chocolate
SERVES 4 – 6
How to make black forest hot chocolate
- 2 cups of full cream milk
- 1.5 – 2 cups cream
- 1 tub (200g) fresh cherries halved. You can leave the pips in. Keep a few whole ones aside for topping. (I got my cherries at Woolworths)
- 1 strip of lemon/orange zest
- Half a teaspoon vanilla essence
- 3 shots of Kirsch (cherry liquer)
- 200g chocolate chopped. (Dark chocolate is best. I used 100g 50% cocoa solids, and 100g 70% cocoa solids.)
Step by step
1. Pour the milk and 1 cup of cream into a small pot and heat to just about simmering.
2. Put the halved cherries, lemon zest, and vanilla essence into the pot, turn off the heat, and allow to infuse the milk for 15 minutes. Don’t stir or disturb.
3. In the meantime, whisk half, to a full cup of cream, depending on how many people you’re serving, to stiff peaks. This is for topping the hot chocolate with.
4. Stir 1 shot of Kirsch through the whisked cream roughly so as to give it a cherry “swirl” effect. Put aside for use later.
5. You may have to remove a layer of “skin” from the cherry infused milk before stirring to combine flavours in the milk.
6. Use a slotted spoon to remove the cherries and lemon zest from the milk. Place the soaked halved cherries without the pips into a small bowl, and use a fork to “mash” them. Return them to the infused milk and stir. You don’t have to “puree” them. The chunkier the better!
7. Add 2 shots of Kirsch to the infused milk and stir.
8. Bring the milk back to near simmering, and place the chocolate into the pot. Whisk to mix and incorporate.
9. Pour the hot chocolate into small glasses, and top with Kirsch cream, and fresh cherries!