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Loaded Cuthbert Hot Chocolate

Recipe

Serves: 2 people   |   Prep time: 25 minutes   |   Cook time: 15 minutes

Halloween   |   Drink   |   Vegetarian   |   Gluten Free (unless adding mini roll Cuthbert)

  

Ingredients

For the Marshmallow Fluff:

  • 150ml Maple Syrup
  • 2 Egg Whites
  • 1 tsp Lemon Juice
      

For the Hot chocolate:

  • 400ml Milk
  • 2 tbsp Cocoa Powder
  • 60g Dark Chocolate, finely grated
  • 1 tbsp Caster Sugar
  • 1 tsp Vanilla Extract
      

For the Toppings:

  • 150ml Whipped Double Cream
  • Chocums
  • Chocolate Cuthbert Head

  

Method

  1. Bring the maple syrup to a boil.
  2. Whip the egg whites and lemon juice until soft peaks form, then carefully drizzle the boiling maple syrup into the egg whites.
  3. Whip until stiff peaks form then place in a piping bag.
  4. Place the milk, cocoa powder, caster sugar and grated chocolate into a saucepan, and stir until hot and smooth.
  5. Pipe the marshmallow fluff around the rim of 2 mugs, then toast carefully using a blow torch or gas hob.
  6. Pour the hot chocolate into the mugs and top with a scoop of whipped cream, Chocums and a chocolate Cuthbert head then serve.