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Recipe by Lesley Waters

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1. Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.

Per serving (4 mugs)

437 kcalories, protein 8g, carbohydrate 29g, fat 33 g, saturated fat 18g, fibre 2g, salt 0.19 g

Latest comments and suggestions

• ilovefood

  26 April 2008

  ilovefood commented on this recipe

  i like to freeze the drink in ice cube trays so i can use them whenever in minutes.

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• TheEdda

  24 October 2008

  TheEdda rated and commented on this recipe

  

  Go for the darkest chocolate you can find -- brilliant! My only criticism is that the portions are a bit skimpy. Maybe my mugs are a little on the large side but this recipe barely manages four.

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• LittleCloud

  16 April 2009

  LittleCloud commented on this recipe

  Use dark chocolate and add a tiny bit a cinnamon and you have mexican hot chocolate. Or for those who like a bit of bite, add some chilli flakes along with the cinnamon. Gorgeous!

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• sarah

  15 June 2009

  sarah rated and commented on this recipe

  

  Very indulgent but delicious! Added a bit of sugar as I used dark chocolate but will try with milk next time.

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• Sharon

  06 November 2009

  Sharon commented on this recipe

  very good but extremely sickly for the morning!!!

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Ingredients

• 600ml milk
• 142ml pot double cream
• 100g chopped chocolate

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Difficulty and servings

Makes 4 mugs or 6 cups

Preparation and cooking times

Prep 2 mins

Cook 5 mins

Ingredients

• 600ml milk
• 142ml pot double cream
• 100g chopped chocolate

Per serving (4 mugs)

437 kcalories, protein 8g, carbohydrate 29g, fat 33 g, saturated fat 18g, fibre 2g, salt 0.19 g

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