Friday, October 22, 2021


When I think of pumpkins, I always think of them as a sweet treat, simply because that is how I grew up having them; as a lovely dessert after the Christmas Eve dinner, roasted and topped with a bit of cinnamon. It has always been one of my comfort foods, especially around the holidays.
It is the very earthiness of the pumpkin combined with the warm spices that just spells autumn and winter comfort. And when it comes to colder weather desserts, hot chocolate immediately springs to mind. It is one of the most adaptable and uncomplicated delights, which is why it has always been such a beloved comfort food for so many people.
I prepare my hot chocolate thick and silky, sometimes even with a consistency of custard; that is what I love the most. And even though I do love strong and bitter chocolate, for this recipe I recommend using a bar with no more than 50% cocoa solids, as I find that it can overpower the flavour and almost diminish the pumpkin and spices that should shine through.
Serve this lovely autumn delight with plenty of freshly whipped ice-cold plant double cream, and some additional melted chocolate, and enjoy.

For the hot chocolate
600 millilitres soy milk
50 grams pumpkin purée
20 grams unsweetened cocoa powder
15 grams cornflour
1 teaspoon vanilla bean paste
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
small pinch of ground cloves
100 grams dark chocolate (50% cocoa solids)
For serving
50 grams dark chocolate, melted
50 millilitres plant double cream

Pour the milk into a heavy-bottomed saucepan, add in the pumpkin purée, cocoa powder, cornflour, vanilla, and the spices, and whisk very well. This needs to be very smooth, so it can be blended with an immersion blender or a small blender, if needed. Place the saucepan over medium heat, and let it heat up gradually and slowly.
As soon it starts to steam, start whisking. Let it come to a boil, and cook, stirring constantly, for about 2-3 minutes, until it starts to resemble a somewhat thin custard. Remove from the heat, let it cool down for a minute, and then add in the dark chocolate. Whisk until it is completely melted, divide into two serving glasses, and serve immediately. Whip up some plant double cream and top the hot chocolate; and then drizzle with some additional melted dark chocolate. Yields 2 rich servings.