This decadent hot chocolate is just one of Nigella's many salted caramel recipes for Stylist. Serve with whipped cream if you dare.
- Nigella's salted caramel sauce
- 250ml full fat milk
- 50g finely chopped dark chocolate
To make a mugful, put 250ml full fat milk (actually, I go for Jersey Gold Top) into a small saucepan with 50g finely chopped dark chocolate, or 50g of dark chocolate (such as Hotel Chocolat) drops and 3 x 15ml tablespoons of salted caramel sauce. Cook, stirring over medium heat, until chocolate is melted and you have a rich hot liquid to pour into a waiting mug. If you want you could dollop whipped or squirty cream over the top, drizzling that with squiggles of salted caramel sauce.