- Preparation time
- 15 mins
- Cooking time
- 5 mins
- Difficulty
- Easy Recipes
- Serves
- 2 people
- February 12, 2016
Duo of hot chocolates.
“Think of these as two sides of the chocolate coin, one as white and sweet as Snow White, the other dark and a little tangy, like the best Wicked Witch” – Matt Preston
PrintDuo of hot chocolates
Ingredients
Scale
Equipment
- Milk frother
White hot chocolate
- 2 teaspoons sweetened condensed milk
- 15g white chocolate, broken into squares
- 185ml (3/4 cup) milk, warmed
- 1/2 teaspoon vanilla extract
- 3 white marshmallows
- Freshly grated nutmeg (optional)
- 1 maraschino cherry
Dark hot chocolate
- 1/2 teaspoon icing sugar mixture
- 1 teaspoon orange jelly crystals
- 1/2 teaspoon citric acid
- 15g dark chocolate (85% cocoa), finely chopped
- 1 tablespoon thickened cream
- 185ml (3/4 cup) milk, warmed, plus extra, to brush
- Orange zest, to decorate (optional)
Instructions
- For the white hot chocolate, drizzle the inside of a 250ml (1 cup) heatproof glass with the condensed milk. Place the chocolate in the glass. Use a milk frother to froth the milk and vanilla in a jug, then pour over the chocolate. Top with the marshmallows. Sprinkle with nutmeg, if using, and top with the cherry.
- For the dark hot chocolate, combine the sugar, jelly crystals and citric acid on a plate. 3 Place the chocolate and cream in a small heatproof bowl. Microwave on medium, stirring every 30 seconds, until melted and combined. Drizzle the chocolate sauce into a 250ml (1 cup) heatproof glass, turning to coat the inside and the rim. Dip the rim into the sherbet. Use a milk frother to froth the milk. Pour the hot milk into the glass and stir to mix slightly. Top with orange zest, if using.
