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Devilish Hot Chocolate

Fire up the cauldron and have a ghoulishly good time at Halloween with this recipe for indulgent skull-topped hot chocolate.

  • Timer Prep 10 min
    Cook 5 min
  • Chart 630.0 cal/
  • Chef hat Easy


Finely chop the dark chocolate. Whip the whipping cream into soft peaks.


  1. 1 Put half of the chocolate in a jug with the vanilla extract.
  2. 2 Heat the semi-skimmed milk and slowly pour a little over the chocolate to melt it, whisking to give a smooth paste.
  3. 3 Gradually whisk in the remaining milk and keep warm.
  4. 4 Put the remaining chocolate in a heatproof bowl and melt it in the microwave.
  5. 5 Fold through nearly all the melted chocolate into the whipped cream, reserving ½ tbsp of chocolate per hot chocolate being made for garnish.
  6. 6 Pour the hot chocolate into cups and top each with a dollop of cream, a drizzle of the reserved chocolate and 1 Spooky Skull Marshmallow. Serve immediately.
  • Average per serving
  • Calories 630.0kCal
  • Fat47.1g
  • Saturated28.8g
  • Salt0.27g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg