Chocolate marshmallow wheels
A crisp chocolate shell encases these vanilla biscuits with a fluffy marshmallow and sweet raspberry jam filling - take your cookies to the next level!
Pink hot chocolate
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 300ml whole milk
- 50g white chocolatechopped
- pink food colouring gel
To serve (optional)
- 100ml double cream
- food colouring gel(optional)
- your choice of coloured sweetsand/or hundreds and thousands
Nutrition: per serving (without topping)
- kcal228
- fat13g
- saturates8g
- carbs20g
- sugars20g
- fibre0g
- protein7g
- salt0.23g
Method
step 1
Whip up the double cream (if using) until it just holds its shape – it should be the consistency of crème fraîche. Then, if you like, stain the inside of a disposable piping bag with different gel food colourings using a skewer to drag a tiny streak of colour from the bottom of the bag to the top.
step 2
To make the hot chocolate pour the milk into a small pan and heat until simmering, stirring to stop it scorching. Take the pan off the heat and add the white chocolate then stir until the chocolate has fully melted. Add food colouring to turn the mixture pastel pink then pour into 2 mugs or heatproof glasses.
step 3
To decorate fill the prepared piping bag with the whipped cream then snip off the end to create a wide tip. Pipe mounds of the cream on top of the hot chocolate and scatter over sprinkles and coloured sweets if you like.
