Molten hot chocolate with raspberry macaroons and caramel spoons
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- Abigail Donnelly
- 4
- Easy
- 20 minutes
- 10 minutes
Ingredients
- 2 x 100 g slabs good-quality dark chocolate, broken into pieces
- 1-2 cups milk
- 1 cup cream, lightly beaten
- Raspberry macaroons, for serving
- For the caramel spoons:
- 200 g sugar
Cooking Instructions
Place a saucepan over a medium to low heat and add a little water. Suspend a glass bowl over the saucepan and add the broken chocolate.
Gently melt the chocolate, then spoon into a separate saucepan. Place over a low heat and add the milk, a little at a time, until you have silky hot chocolate.
Pour into ceramic mugs or glasses and top with the cream. Serve with a stack of pretty pink macaroons and the caramel spoons.
To make the caramel spoons:
Place a saucepan over a high heat and add the sugar. Allow to melt without stirring. When syrupy, remove from the heat and carefully drizzle onto a silicon mat in long spoon-shaped strips. Leave to set then serve with your hot chocolate.
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