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Easter hot chocolate in a mug with marshmallows and mini eggs as a topping

Easter hot chocolate

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Use up leftover chocolate from Easter eggs to make an indulgent hot chocolate. Top with squirty cream and marshmallows for a truly decadent drink

Nutrition: Per serving
NutrientUnit
kcal924
fat56g
saturates35g
carbs84g
sugars82g
fibre4g
protein18g
salt0.5g
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Ingredients

  • 200ml milk
  • ½ tbsp cocoa powder
  • 100g hollow chocolate egg (milk or dark), broken into small pieces
  • 2 tbsp whipped or squirty cream
  • 25g mini chocolate eggs, sugar-coated chocolate buttons or beans, or more chocolate egg, broken into small pieces
  • 1 tbsp mini marshmallows

Method

  • STEP 1

    Pour boiling water from the kettle into a heatproof mug to warm it up. Heat the milk and cocoa in a small pan, or in blasts in the microwave, until steaming. Discard the hot water in the mug, and tip in the chocolate egg pieces. Pour over the hot milk. Stir for 30 seconds or until the chocolate has melted. Top with the cream, sprinkle over the mini eggs or broken egg pieces and marshmallows to serve.

Goes well with

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Overall rating

Rating: 5 out of 5.4 ratings
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