All of that said, something truly magical happens when juicy raspberries and decadent dark chocolate join forces, and this raspberry hot chocolate captures that magic perfectly. One sip and I’m confident you’ll never return to the store-bought stuff! Dilute the cocoa powder: While the milk simmers, mix the cocoa powder and a generous splash of milk in a small bowl, making a smooth paste.

Now make the white chocolate ghosts:• Spoon the melted white chocolate over the marshmallows. Place in the fridge to set for 30 minutes. Leave to set Add the raspberry puree, cocoa paste, salt, dark chocolate, and vanilla extract to the milk. Whisk to combine. It’s rich, creamy, and comforting – the perfect cozy hot drink to warm you up on a cold winter evening. This recipe is for one, so making it for more people is pretty easy math -just multiply each ingredient amount by the number of servings you need, and follow the instructions as written -using a much larger pot, of course! In the meantime, place the cocoa powder into a small bowl. Add about 1 1/2 tablespoon of milk and mix to create a smooth paste. Set aside.Puree the raspberries: Blend the raspberries in a food processor or blender until smooth. To remove the raspberry seeds, strain the puree in a fine mesh sieve, using a rubber spatula to help push it through. Do not leave the stovetop unattended. If the milk starts foaming, remove it from the heat while whisking to stop it from bubbling over the sides of the pot. Switch up the sweetener – Swap maple syrup with agave nectar, coconut syrup, molasses, or date syrup for a different sugary-sweet flavor. Dark chocolate – I like using 70% dark chocolate, but feel free to use a bar of even darker chocolate. Most importantly, use a good-quality chocolate bar rather than chocolate chips as they contain stabilizing ingredients and do not melt as nicely in hot chocolate as chocolate bars.

Sugar, Cocoa Butter (14%), Skimmed Milk Powder, Whey Powder ( Milk), Dextrose, Flavourings, Colour: E150a (Plain Caramel), Salt, Emulsifier: E450 (Diphosphates). Start by making the Rice Krispie Monsters:• Line a large rectangular baking tin with greaseproof paper. Hot chocolate format:P owder form, we recommend making it with hot milk (or your preferred milk alternative) rather than water for the ultimate smooth, creamy cup. Find out how to make the perfect hot chocolate here.

Beat together the butter and icing sugar until pale and airy (about 5 minutes, scraping down the bowl and beater a couple of times). Add the molten white chocolate and beat until smooth. If you can get your hands on some real raspberries, they make the perfect cherry on the cake (!) but it had to be hundreds and thousands for my daughter’s birthday party picnic.