TAFE NSW baking teacher and chocolate award-winner Dean Gibson shares his recipe for the ultimate Easter hot chocolate...

Day 1 - Prepare the base ganache

GANACHE for HOT CHOCOLATE

Heat together and bring to the boil

1. 400 gr. Cream
2. 40 gr. Corn syrup, rice malt syrup or honey
3. Pour this mixture on
4. 300 gr. Dark chocolate

Let the hot cream mixture sit on the chocolates for 3 minutes before stirring so that it melts the chocolate, then starts stirring in the center only until a vortex starts forming, then make the stirring motion wider.

Cover in cling film directly on the surface of ganache and put into the fridge overnight.

Day 2 - Make the hot chocolate

ULTIMATE HOT CHOCOLATE

1. Boil 500 gr. Cream
2. With 500 gr. Whole milk
3. Add 300 gr. Ganache
4. Place cream and milk into sauce pan and bring to the simmer, whisk in ganache.
5. Cool to 65C before serving, can be stored in the fridge and reheated.

Enjoy!