RASPBERRY RIPPLE FLAVOUR WHITE HOT CHOCOLATE: Sugar, Cocoa Butter (15%), Skimmed Milk Powder, Dextrose, Colour: E162 (Beetroot Red), Flavourings, Salt, Whey Powder ( Milk), Emulsifier: E450 (Diphosphates). 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 Now you’re ready to make the hot chocolate:• Warm the milk in a saucepan or in the microwave until piping hot.

Put it all together and heat: Add the raspberry puree, cocoa paste, salt, dark chocolate, and vanilla extract to the saucepan of warm milk. Whisk well and bring the mixture to a gentle boil. Remove from the heat and sweeten to taste. Finally, pour your homemade raspberry hot cocoa into a mug and enjoy! Storing: If you have any leftover hot chocolate, let the mixture cool to room temperature, and keep it refrigerated for 2-3 days. You can reheat it in a saucepan over medium-low heat or pop it into the microwave. This hot cocoa recipe is made with real food ingredients, naturally sweetened, and can be made with or without dairy and sugar. It’s rich, creamy, and comforting – the perfect cozy hot drink to warm you up on a cold winter evening. This recipe makes 12 regular-sized cupcakes (not muffin-sized, which are bigger) Ingredients Raspberry ripple cupcakesSugar, Cocoa Butter (15%), Skimmed Milk Powder, Whey Powder ( Milk), Dextrose, Salt, Flavouring, Emulsifier: E450 (Diphosphates).

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. Once the ice cream is ready, spread half of it into a suitable storage container. Swirl through some of the sauce. Repeat the two layers. Sugar, Cocoa (19%), Fat Reduced Cocoa (19%), Dextrose, Flavourings, Salt. Contains Cocoa solids 38% minimum. 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? Maple syrup – I suggest it as a sweetener because it adds a caramel-vanilla-ish element. But remember that you may not need to add any sweetener if your raspberries are super sweet.Sugar, Cocoa (31%), Dark Chocolate Chips (18%) (Cocoa Mass, Sugar, Cocoa Butter, Butter Oil ( Milk), Emulsifier: Soya Lecithin, Flavouring), Dextrose, Flavouring, Salt. Spoon the hot chocolate into your favourite mug and pour in the hot milk. Stir until smooth and creamy. Set aside and leave to set for 1 hour, then lift out of the baking tin and slice into small rectangles. Ice cream machine – I use the kitchenaid ice cream attachmentbut I previously owned a Cuisinart ice cream makerthat also did a brilliant job. 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. )

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. 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. Sugar, Cocoa Butter (15%), Skimmed Milk Powder, Whey Powder ( Milk), Dextrose, Flavouring, Emulsifier: E450 (Diphosphates). 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.Use a chocolate icing pen to draw two eyes and a ghost mouth onto each marshmallow. Set aside for now. 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. Freezer safe container – I used a stainless steel lunchboxfor this recipe but I also have some of thesecute ice cream tubs. 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. The truth is, I have a huge food crush on anything involving chocolate and raspberries, so this is a chocolate raspberry recipe among many.

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! 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. Lemon Meringue White Hot Chocolate Lemon Meringue White Hot Chocolate (Image credit to Whittard of Chelsea) The wonderful thing about ice cream is how few ingredients it takes to make this delicious, frozen dessert. Ingredients for raspberry ripple ice cream The sponge cake tastes creamy, somehow (perhaps owing to the lower proportion of eggs compared with most recipes and the increased milk) and a ripple of raspberry is always going to place them squarely in the ice-cream-flavour playing field. Add in a raspberry sauce-esque core and creamy icing and your sundae is complete!Switch up the sweetener – Swap maple syrup with agave nectar, coconut syrup, molasses, or date syrup for a different sugary-sweet flavor. 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. 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!