A Beary Sweet Valentine’s Day Hot Cocoa

See below for a great hot chocolate recipe for Valentine’s Day from the Pacific Institute of Culinary Arts.

The Beary First Date by Chef Eulalie Hermand

Blackberry Hot Chocolate:
400ml whole milk
135ml whipping cream
5 black peppercorns
13g sugar
70g dark chocolate
135g blackberry purée

With a rolling pin, roughly crack the blackpepper peppercorns. In a small saucepan, bring milk, cream, black peppercorns and sugar to a boil. Remove from heat. Then strain to remove black peppercorns. Stir in the dark chocolate and blackberry puree. Blend with the hand mixer until smooth. Pour into mugs.

Blackberry Chantilly Cream:
250ml cream
30g blackberry purée
20g icing sugar

Whip the cream and icing sugar together until medium peaks form. Fold in blackberry purée. Pipe or spoon on top of hot chocolate.