Whittard Limited Edition Raspberry Ripple Flavour Hot Chocolate 350g

Product Information

When cold, use a sharp knife to cut out a well in the middle of each cupcake, nearly down to the bottom. Fill with a teaspoon of raspberry jam. In a separate small bowl, measure out 3 tablespoons of raspberry jam and stir to loosen it up. Fold this through the cake batter to create a ripple effect.

This hot cocoa recipe is made with real food ingredients, naturally sweetened, and can be made with or without dairy and sugar. It’s rich, creamy, and comforting – the perfect cozy hot drink to warm you up on a cold winter evening.All of that said, something truly magical happens when juicy raspberries and decadent dark chocolate join forces, and this raspberry hot chocolate captures that magic perfectly. One sip and I’m confident you’ll never return to the store-bought stuff! Add the raspberry puree, cocoa paste, salt, dark chocolate, and vanilla extract to the milk. Whisk to combine.

Who doesn't love lemon meringue pie? This hot chocolate seeks to condense the classic dessert into hot chocolate form. Using white hot chocolate as a base, it includes zesty lemon and sweet meringue flavourings to form this limited edition powder in time for Easter. This homemade hot chocolate is an absolutely divine blend of creamy cow’s milk or any dairy-free substitution, pure cocoa powder, melted dark chocolate, pureed raspberries, and just enough maple syrup, vanilla, and salt to tie it all together. Dilute the cocoa powder: While the milk simmers, mix the cocoa powder and a generous splash of milk in a small bowl, making a smooth paste. In the meantime, place the cocoa powder into a small bowl. Add about 1 1/2 tablespoon of milk and mix to create a smooth paste. Set aside. You must mix the cocoa powder with milk to make a paste. If you add the cocoa powder directly to the milk, it will rise to the surface, but when mixed into a paste, it blends with hot milk like a dream.Make the raspberry sauce, but heating raspberries and sugar together until mushy. Bring it to a low simmer, then strain the mixture to remove the seeds. Making ice cream from scratch is a process of creating a custard, by cooking together milk, cream, egg yolks and sugar. Once cool, this mixture is churned. Making the custard base for the ice cream Do not let the milk heat past a low boil. When milk is heated past a certain point, it tends to boil over and lose valuable nutrients. This applies to dairy and non-dairy milk.

Maple syrup – I suggest it as a sweetener because it adds a caramel-vanilla-ish element. But remember that you may not need to add any sweetener if your raspberries are super sweet. Whittard's white hot chocolate base appears to be the ideal carrier for many tastes, and in this particular tub, it is combined with the favouring of raspberry ripple ice cream. Available for Valentine's Day, this hot chocolate is both sweet and creamy, and it also turns the milk pink.

This recipe is for one, so making it for more people is pretty easy math -just multiply each ingredient amount by the number of servings you need, and follow the instructions as written -using a much larger pot, of course! To make the raspberry ripple slime:• Combine the milk and raspberry ripple hot chocolate in a small bowl. Beat together the butter and icing sugar until pale and airy (about 5 minutes, scraping down the bowl and beater a couple of times). Add the molten white chocolate and beat until smooth.

Puree the raspberries: Blend the raspberries in a food processor or blender until smooth. To remove the raspberry seeds, strain the puree in a fine mesh sieve, using a rubber spatula to help push it through. Use a chocolate icing pen to draw two eyes and a ghost mouth onto each marshmallow. Set aside for now.Put it all together and heat: Add the raspberry puree, cocoa paste, salt, dark chocolate, and vanilla extract to the saucepan of warm milk. Whisk well and bring the mixture to a gentle boil. Remove from the heat and sweeten to taste. Finally, pour your homemade raspberry hot cocoa into a mug and enjoy! Sugar, Cocoa (31%), Dark Chocolate Chips (18%) (Cocoa Mass, Sugar, Cocoa Butter, Butter Oil ( Milk), Emulsifier: Soya Lecithin, Flavouring), Dextrose, Flavouring, Salt. Raspberry Ripple Flavour Hot Chocolate Raspberry Ripple Flavour Hot Chocolate (Image credit to Whittard of Chelsea)