And if you have ever visited Angelina in Paris and tasted their hot chocolate, you know what I mean when I say a little goes a long way. But while it’ s fun to taste it in Paris, my preferences lean ...

Remove from the heat and whisk in the melted chocolate. Spoon the crème pâtissière chocolat into a bowl, cover the surface with cling film to prevent a skin forming and leave to cool to room ...

All the comfort of a wintry hot chocolate, but in a dessert ... into the base and up the sides of the tin using the back of a spoon. Place in the fridge for at least 1 hour until firm.