Double thick hot chocolate
| Recipe By: | Claire Winstanley |
| Serves: | makes 2 cups |
| Cooking Time: | 5 minutes |
| Prep Time: | 5 minutes |
Ingredients
- 1/2 cup Mini marshmallows
- 2 Tbsp cornflour, mixed with 2 1/2 Tbsp cold water
- 100 g castor sugar, plus extra for dipping the pastry shapes
- 1 cup full cream milk
- 50 g Dark chocolate, chopped and melted
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Cooking Instructions
- Place 2 tablespoons of the milk and all the chocolate into a saucepan over a low heat and slowly melt, stirring constantly.
- Once the chocolate is completely melted slowly add the remainder of the milk and sugar until completely combined.
- Mix the cornflour with a little milk to create a paste and add to the chocolate mix, whisking constantly until it thickens. Continue to cook on a low heat until thick and creamy.
- Serve with toasted mini marshmallows.
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