Easter Egg Hot Chocolate
Sometimes the Easter Bunny can be so generous that it’s impossible to eat all the chocolate that he delivers. So, what’s the solution? To drink it of course! Turn leftover Easter eggs into a rich and creamy hot chocolate that’s perfect for autumn evenings.
How long will it take?
10 minutes
What’s the serving size?
Serves 6
What do I need?
- 100 g caster sugar
- 125 ml water
- 125 g Easter egg chocolate, broken into pieces
- 300 ml cream
- 75 g cocoa powder
- 1 litre milk
How do I make it?
- Heat water and sugar in a saucepan over medium-low heat, stirring until the sugar dissolves. Simmer for 2 to 3 minutes, or until the mixture is slightly thickened.
- Add chocolate to the sugar mixture and stir until it has melted. Add cream, cocoa and 80 ml of the milk and whisk to combine. Remove from heat and set aside.
- Heat remaining milk over medium-low heat so that it is warmed through but do not allow it to boil.
- Pour chocolate mixture into milk and stir well to combine. Heat until just below boiling point, then pour into mugs to serve.
