Whittard Limited Edition Raspberry Ripple Flavour Hot Chocolate 350g

Product Information

RASPBERRY RIPPLE FLAVOUR WHITE HOT CHOCOLATE: Sugar, Cocoa Butter (15%), Skimmed Milk Powder, Dextrose, Colour: E162 (Beetroot Red), Flavourings, Salt, Whey Powder ( Milk), Emulsifier: E450 (Diphosphates).

They were inspired by a recipe in the book ‘Cupcakes from the Primrose Bakery’ but their method didn’t work for me and I tweaked the ingredients too. Ditto the icing. FLAVOUR - These spoons are Might Milk chocolate flavour, we also have a Salted Caramel hot chocolate spoon available 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.

The truth is, I have a huge food crush on anything involving chocolate and raspberries, so this is a chocolate raspberry recipe among many. It’s rich, creamy, and comforting – the perfect cozy hot drink to warm you up on a cold winter evening. 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. Dark chocolate – I like using 70% dark chocolate, but feel free to use a bar of even darker chocolate. Most importantly, use a good-quality chocolate bar rather than chocolate chips as they contain stabilizing ingredients and do not melt as nicely in hot chocolate as chocolate bars. 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.

Sugar, Cocoa (31%), Dark Chocolate Chips (18%) (Cocoa Mass, Sugar, Cocoa Butter, Butter Oil ( Milk), Emulsifier: Soya Lecithin, Flavouring), Dextrose, Flavouring, Salt.

Storing & Freezing

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 Once the ice cream is ready, spread half of it into a suitable storage container. Swirl through some of the sauce. Repeat the two layers. If the mouthwatering photos weren’t enough, here are SIX more reasons to skip the box of hot cocoa mix and make raspberry hot chocolate from scratch: Now make the white chocolate ghosts:• Spoon the melted white chocolate over the marshmallows. Place in the fridge to set for 30 minutes. Leave to set

You can, but you’ll want to thaw the berries first on the counter or under cool running water if you’re short on time. When you puree frozen raspberries, they tend to clump into a frozen ball, making the straining step much more difficult. How do I make this hot cocoa for a crowd? Start by making the Rice Krispie Monsters:• Line a large rectangular baking tin with greaseproof paper. Ice cream scoop – this curved classic ice cream scoopis lovely but the trigger-style ice cream scoopis great as well. Spoon the melted white chocolate over the marshmallows. Place in the fridge to set for 30 minutes. Leave to setToppings – Topping hot chocolate with a dreamy swirl of regular or vegan whipped topping or whipped coconut cream and a small handful of marshmallows is always a good idea! 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. Sugar, Cocoa Butter (15%), Skimmed Milk Powder, Whey Powder ( Milk), Dextrose, Salt, Flavouring, Emulsifier: E450 (Diphosphates). 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. Freezing: You can also freeze hot chocolate leftovers, then blend them in a high-speed blender to make instant frozen hot chocolate! Frequently Asked Questions Can I make this with frozen raspberries?