Playful threads run through Cornish folklore and cooking, which makes this coconutty, decadent treat from The Cornish Chef the perfect edition to our festive story-telling recipes.
We’re used to seeing bright yellow gorse flowers on walks along the coast path, but a little less familiar with using them in dishes.
‘The inspiration came from a beautiful chocolate I tried made by the wonderful Chocolarder, who infused the chocolate with gorse,’ says The Cornish Chef, a food lover born and bred in Cornwall. ‘It has a soft, toasted coconut flavour to it that I thought would be lovely as a hot drink on a cold day with some whipped cream or melted marshmallows.’
Of course, you can experiment with the recipe and use any of your favourite chocolate bars.
500ml full-fat milk – Trewithen dairy
50g golden castor sugar
50g cocoa powder
150g Wild Gorse chocolate – Chocolarder
Marshmallows to top (optional)
In a small bowl over a pan of lightly simmering water, melt the chocolate.
Meanwhile, in another pan on a medium-low heat warm the milk, the sugar and the cocoa powder until hot but not boiling whilst whisking frequently.
Turn off the heat and whisk in the melted chocolate. Combine thoroughly and pour into two mugs and, if using, top with marshmallows. Enjoy straight away.