- 40g dark chocolate, at least 70% cocoa solids
- 600ml ruby port
- 30g caster sugar
- A large pinch of plain flour
Pour the port into a saucepan.
Break up the chocolate into small chunks and add to the saucepan.
Add the sugar to the saucepan. Alcohol goes bitter when you heat it so you may need more to taste.
Whisk in the flour.
Cook over a low heat for 10 minutes, until small bubbles form around the edge. Do not boil.
Whisk the mix together.
Pour into your favourite cups or a chocolate pot if you have one.
Drink whilst it’s still hot.