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Duo of hot chocolates
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
A delightful contrast of sweet white chocolate and tangy dark chocolate - a fairytale treat by Matt Preston.
Ingredients:
  • 13.00 gm sweetened condensed milk
  • 15g white chocolate, broken into squares
  • 185ml (3/4 cup) milk, warmed
  • 2.20 gm vanilla extract
  • 3 white marshmallows
  • Freshly grated nutmeg (optional)
  • 1 maraschino cherry
  • 1.50 gm icing sugar mixture
  • 1 tsp orange jelly crystals
  • 1/2 tsp citric acid
  • 15g dark chocolate (85% cocoa), finely chopped
  • 20.20 gm thickened cream
  • 185ml (3/4 cup) milk, warmed, plus extra, to brush
  • Orange zest, to decorate (optional)
Instructions:
  • Prepare a 250ml (1 cup) heatproof glass by swirling condensed milk inside. Add the chocolate in the glass. Froth milk and vanilla in a jug, then pour over the chocolate. Finish by topping with marshmallows, a sprinkle of nutmeg (optional), and a cherry.
  • To prepare the dark hot chocolate, mix the sugar, jelly crystals, and citric acid on a plate. Then, heat the chocolate and cream in a small heatproof bowl in the microwave until melted, stirring every 30 seconds. Drizzle the chocolate sauce inside a 250ml (1 cup) heatproof glass, coat the rim, and dip it in the sherbet. Froth the milk with a milk frother, pour it into the glass, and lightly stir. Optionally, garnish with orange zest.

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