A Mass of Odds and Ends

Until that watery sunshine gets a little stronger and we all emerge from sitting squashed in front of the wood burning fire chocolate is on our minds. The Italian type, made with cocoa, rich and satisfying, a meal in itself. With or without chilli peppers.

Quantities for one cup

• pour milk into cup
• one heaped dessertspoon of cocoa
• one flat dessertspoon of sugar
• one third dessertspoon of flour
• optional chilli pepper

Mix the dry ingredients in a pan until they are well amalgamated, breaking down the lumps of cocoa.

Add a little of the milk and mix into a thick smooth paste. This will take a while.

Gradually add the rest of the milk stirring vigorously, put it on the stove and heat gradually, stirring. When it is almost boiling and thick enough take off heat.

The chilli peppers are optional. Sam has perfected the use of these - he adds two per person at the heating stage, stirring and slightly crushing them. When the chocolate is ready he takes them out. Sometimes he doesn’t, which results in people running full tilt for the kitchen sink and water. They add a piquant bite to the chocolate.

Quantities: these are personal, if you like your hot chocolate very thick and mousse like then this recipe is good, if you prefer it thinner reduce the quantity of flour. Some people prefer more sugar, a little less cocoa. It may take a while and a few cups to find the right balance.