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 Toppings – 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! FLAVOUR - These spoons are Might Milk chocolate flavour, we also have a Salted Caramel hot chocolate spoon available

Ice cream scoop – this curved classic ice cream scoopis lovely but the trigger-style ice cream scoopis great as well. Use a chocolate icing pen to draw two eyes and a ghost mouth onto each marshmallow. Set aside for now. Hot chocolate format:P owder form, we recommend making it with hot milk (or your preferred milk alternative) rather than water for the ultimate smooth, creamy cup. Find out how to make the perfect hot chocolate here. The sponge cake tastes creamy, somehow (perhaps owing to the lower proportion of eggs compared with most recipes and the increased milk) and a ripple of raspberry is always going to place them squarely in the ice-cream-flavour playing field. Add in a raspberry sauce-esque core and creamy icing and your sundae is complete! If you can get your hands on some real raspberries, they make the perfect cherry on the cake (!) but it had to be hundreds and thousands for my daughter’s birthday party picnic.Sugar, Cocoa Butter (15%), Skimmed Milk Powder, Whey Powder ( Milk), Dextrose, Salt, Flavouring, Emulsifier: E450 (Diphosphates). Sugar, Cocoa (19%), Fat Reduced Cocoa (19%), Dextrose, Flavourings, Salt. Contains Cocoa solids 38% minimum. PERFECT TREAT - Treat yourself, friends or family with the Danny's Might Milk Hot Chocolate Spoons! Simply place the spoon into hot milk and stir, you're then good to go! Deserve more? Add the included mini marshmallows to the top to complete the perfect hot chocolate treat 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.

Blueberry Cheesecake White Hot Chocolate Blueberry Cheesecake White Hot Chocolate (Image credit to Whittard of Chelsea)

Ingredients You’ll Need

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! Set aside and leave to set for 1 hour, then lift out of the baking tin and slice into small rectangles.

Spoon the icing over the top of each Rice Krispie rectangle and top with a googly eye. Leave to set. 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: Raspberry Ripple Flavour Hot Chocolate Raspberry Ripple Flavour Hot Chocolate (Image credit to Whittard of Chelsea) 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!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. 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. Sugar, Cocoa Butter (15%), Skimmed Milk Powder, Whey Powder ( Milk), Dextrose, Flavouring, Emulsifier: E450 (Diphosphates). Freezer safe container – I used a stainless steel lunchboxfor this recipe but I also have some of thesecute ice cream tubs.

Add the raspberry puree, cocoa paste, salt, dark chocolate, and vanilla extract to the milk. Whisk to combine.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. Storing: If you have any leftover hot chocolate, let the mixture cool to room temperature, and keep it refrigerated for 2-3 days. You can reheat it in a saucepan over medium-low heat or pop it into the microwave. This one stands out as it's the company's first single-origin cocoa and it heralds from the volcanic slopes of Cameroon. The region is known for its large, dark red cocoa beans that deliver an intense smokey flavour. As this isn't a hot chocolate powder, you'll need to mix this cocoa powder with milk and some sugar (ideally unrefined) to taste to craft your hot chocolate. Alternatively, use it in baking in place of your normal cocoa powder. 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 When the weather is too hot for real ice cream (as is has been the last week or so in Paris) and you have a birthday picnic to provide for, these cakes are perfect.