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Molten hot chocolate with raspberry macaroons and caramel spoons

By 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

Method

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.