Make the best hot chocolate you’ll ever taste using a surprising melt in the mouth treat

When the weather outside is on the cold and gloomy side, there’s nothing quite as tempting as staying in, curled up on the sofa while drinking a steaming cup of hot chocolate. But rather than buying ready-made powders or forking out on a special hot chocolate making gadget, a slow cooker and a handful of ingredients is all you need.

With this indulgent hot chocolate recipe, you’ll be relaxing in style thanks to chef Nathan Anthony. Using a mixture of truffles, double cream and milk, prep the drink as the sun begins to set and tuck into a lavish hot chocolate come nightfall…

Indulgent hot chocolate

Serves 7-8

Have a cosy night in at home with this indulgent hot chocolate recipe that can be made using a slow cooker
(Image: Dan Jones)

Ingredients

200g dark chocolate truffles

100g milk chocolate truffles

250ml double cream

1 litre milk

A little finely grated orange zest (optional)

Marshmallows (optional)

Squirty cream (optional but highly recommended)

Method

Place all the ingredients in the slow cooker, stir and cook on high for 2 hours. Stir occasionally and check all the chocolate has melted – it may take more or less time, depending on your slow cooker.

Serve this luxurious hot chocolate with marshmallows, squirty cream and an extra truffle on the top if you’re feeling really festive.

But it’s not just drinks that you can make in a slow cooker. Whether you’re hosting friends and family and are looking for an effortless crowd pleaser or you’re looking for something hearty to cook as temperatures drop, this mulled wine brisket recipe will have your stomach and heart feeling warm…

Mulled wine brisket

Serves 6

Mulled wine brisket is a great recipe if you’re looking for a comforting dish on a cold winter’s day
(Image: Dan Jones)

Bored of Lunch: The Healthy Slow Cooker Book Even Easier by Nathan Anthony Ebury Press is out now

Ingredients

1kg piece of beef brisket

1 carrot, chopped (skin left on)

2 bay leaves

2 sprigs of fresh rosemary

1 red onion, chopped

400g tin of chopped tomatoes

1 tbsp tomato purée

4 garlic cloves, crushed

1 cinnamon stick

400ml mulled wine

300ml rich beef stock

1 slice of orange

Salt and pepper, to taste

Method

Heat a nonstick frying pan over a high heat on the hob, then place the beef in the pan and sear on all sides until just browned all over.

Place all the remaining ingredients in the slow cooker, stir, then turn the meat in the liquid to coat and season to taste.

Cook on high for 7–8 hours. Shred the meat with two forks.

Serve with creamy mash and seasonal vegetables.

Recipes extracted from Bored of Lunch: The Healthy Slow Cooker Book Even Easier by Nathan Anthony (Ebury Press, £20)

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