This velvety drink is scented with accents of orange and star anise. For true indulgence, dip in a croissant or pastry

Serves 6 to 8
284 ml single cream
300 ml milk
150 g dark chocolate, 60 per cent cocoa solids or higher, broken into pieces
2 pods of star anise
Sugar lumps, to serve
Orange zest strip from 1 orange, to serve

Combine the cream, milk and chocolate in a medium, heavy-based saucepan. Cook over a medium-high heat for around 3 minutes, stirring until the chocolate has melted. Reduce the heat to very low, stir and cook for 2 minutes more. Open the star anise pods, using a meat hammer, extract the seeds, crush them and stir into the chocolate mixture. Leave to stand for 2 minutes, then serve hot in small cups or bowls with the sugar lumps, which you can rub over the orange zest and stir into the chocolate.

OCTOBER 2005
FEATURE CLARE FERGUSON
STYLING LUCINDA MAYDON
PHOTOGRAPHS JULIET PIDDINGTON