The truth is, I have a huge food crush on anything involving chocolate and raspberries, so this is a chocolate raspberry recipe among many. Pour the non-dairy milk into a small saucepan. Bring to a simmer and cook for 10 minutes. Do not cover as some liquid should evaporate to make the non-dairy milk creamier. (You can skip this step if you like your hot chocolate less creamy, in this case, use 1 1/4 cup of milk and just bring it to a simmer. ) You must mix the cocoa powder with milk to make a paste. If you add the cocoa powder directly to the milk, it will rise to the surface, but when mixed into a paste, it blends with hot milk like a dream. Add one egg’s worth of whisked egg with a large heaped tablespoon of the flour mixture to the creamed butter and sugar and mix until just combined. Repeat with the rest of the egg and another large heaped tablespoon of the flour mix. Add the rest of the flour and mix on slow again, then pour in the milk and the vanilla essence with the machine running, stopping as soon as the batter is homogeneous. Sugar, Cocoa (19%), Fat Reduced Cocoa (19%), Dextrose, Flavourings, Salt. Contains Cocoa solids 38% minimum.

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!Raspberry Ripple Flavour Hot Chocolate Raspberry Ripple Flavour Hot Chocolate (Image credit to Whittard of Chelsea) 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.

Whittard's white hot chocolate base appears to be the ideal carrier for many tastes, and in this particular tub, it is combined with the favouring of raspberry ripple ice cream. Available for Valentine's Day, this hot chocolate is both sweet and creamy, and it also turns the milk pink. This hot cocoa recipe is made with real food ingredients, naturally sweetened, and can be made with or without dairy and sugar. Looking for chocolates with a bit of natural zing? Luxury raspberry chocolate by Hotel Chocolat is perfect for those fruit chocolate enthusiasts. We never use any artificial ingredients in our chocolates, so you can rest assured that our raspberry chocolates are all-natural, just the way they should be.

You can, but you’ll want to thaw the berries first on the counter or under cool running water if you’re short on time. When you puree frozen raspberries, they tend to clump into a frozen ball, making the straining step much more difficult. How do I make this hot cocoa for a crowd? Now you’re ready to make the hot chocolate:• Warm the milk in a saucepan or in the microwave until piping hot. 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

Switch up the sweetener – Swap maple syrup with agave nectar, coconut syrup, molasses, or date syrup for a different sugary-sweet flavor. In a separate small bowl, measure out 3 tablespoons of raspberry jam and stir to loosen it up. Fold this through the cake batter to create a ripple effect. Ice cream scoop – this curved classic ice cream scoopis lovely but the trigger-style ice cream scoopis great as well. They were inspired by a recipe in the book ‘Cupcakes from the Primrose Bakery’ but their method didn’t work for me and I tweaked the ingredients too. Ditto the icing.

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! Sugar, Cocoa Butter (15%), Skimmed Milk Powder, Whey Powder ( Milk), Dextrose, Flavouring, Emulsifier: E450 (Diphosphates).