CANDY BAR HOT CHOCOLATE + BOO KIT
Time 10m
Number Of Ingredients 3
Steps:
- Open candy bars and place in a sauce pan. Turn burner on to medium low heat (I use 4 on my stove). Allow chocolate and candy to melt slowly into a melted glob. Do NOT rush this. If you turn the heat to high you'll burn the chocolate. This should take approximately 5 minutes. Stir regularly to ensure it melts evenly. Once chocolate is melted, slowly whisk in 1 cup of milk. Bring mixture to a boil. Remove from heat and pour into a mug immediately. Add marshmallows or any other favorite toppings to your hot chocolate.
HOMEMADE HOT CHOCOLATE
Indulge in a homemade hot chocolate. Perfect as the cold nights draw in, you can add a pinch of chilli, cinnamon or a slug of rum if you like
Provided by Anna Glover
Categories Drink
Time 10m
Number Of Ingredients 5
Steps:
- Heat the milk, cocoa, sugar and chocolate in a small pan over a medium heat until steaming and the chocolate has melted. Whisk to dissolve the cocoa.
- Pour into a mug, then add the cream to float on top. Grate over a little more chocolate to serve.
Nutrition Facts : Calories 438 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
HOT MILKY WAY
Make and share this Hot Milky Way recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Microwave for approx 2-3 minutes stopping to stir every 30 seconds.
Nutrition Facts : Calories 731.1, Fat 30.7, SaturatedFat 20.7, Cholesterol 45.5, Sodium 330.1, Carbohydrate 101.1, Fiber 1.3, Sugar 75.3, Protein 13.1
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- Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.
- Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.
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