Prep
5m
Cook
9m
Total
14m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add the milk and cream to a saucepan over medium heat. Warm gently until steaming but not boiling. Gentle heat keeps the dairy smooth and stops splitting later.
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For
2
M
I
250
ml
Whole milk
200
ml
Double cream
2
tbsp
Cocoa powder
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Per Serving
Calories
480kcal
Fat
30g
Carbs
40g
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If you want it even darker, add an extra teaspoon of cocoa rather than more chocolate, chocolate adds sweetness as well as richness. | A tiny pinch of espresso powder boosts chocolate flavour without tasting like coffee. | If it ever looks slightly split, blitz briefly with a stick blender and it will turn glossy again. | No blow torch? Put marshmallows under a hot grill for 30–60 seconds, do not walk away. | Adult version: Add a splash of dark rum, Baileys, or orange liqueur at the end. | Extra thick: Swap another 50 ml milk for cream. Think drinking chocolate rather than cocoa. | Spiced: A pinch of cinnamon or chilli works beautifully with dark chocolate. | Cool and store in the fridge for up to 2 days. Reheat gently on the hob, whisking well. | Freeze leftover hot chocolate in ice cube trays, drop a couple of cubes into hot milk for instant luxury hot chocolate later.
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Megan S
a month ago
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Prep
5m
Cook
9m
Total
14m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add the milk and cream to a saucepan over medium heat. Warm gently until steaming but not boiling. Gentle heat keeps the dairy smooth and stops splitting later.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
250
ml
Whole milk
200
ml
Double cream
2
tbsp
Cocoa powder
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
480kcal
Fat
30g
Carbs
40g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you want it even darker, add an extra teaspoon of cocoa rather than more chocolate, chocolate adds sweetness as well as richness. | A tiny pinch of espresso powder boosts chocolate flavour without tasting like coffee. | If it ever looks slightly split, blitz briefly with a stick blender and it will turn glossy again. | No blow torch? Put marshmallows under a hot grill for 30–60 seconds, do not walk away. | Adult version: Add a splash of dark rum, Baileys, or orange liqueur at the end. | Extra thick: Swap another 50 ml milk for cream. Think drinking chocolate rather than cocoa. | Spiced: A pinch of cinnamon or chilli works beautifully with dark chocolate. | Cool and store in the fridge for up to 2 days. Reheat gently on the hob, whisking well. | Freeze leftover hot chocolate in ice cube trays, drop a couple of cubes into hot milk for instant luxury hot chocolate later.
Only visible to you
Made it?
Cancel
Megan S
a month ago
Like
Reply
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