Molten hot chocolate with raspberry macaroons and caramel spoons

Molten hot chocolate with raspberry macaroons and caramel spoons

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  • 4
  • Easy
  • 20 minutes
  • 10 minutes


  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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