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Dulce de Leche Hot Chocolate 

Serves

Prep

Cooking

A combination of rich, sweet caramel with dark bitter chocolate, this hot chocolate is sheer indulgence. Topped with lashings of cream and a drizzle of warm Dulce de Leche, these hot chocolates are made even more special when served alongside shortbread stars.

From Le Creuset

Ingredients

  • 400ml milk
  • 160ml double cream
  • 2 tablespoons cocoa powder
  • 100g Dulce de Leche
  • Pinch of salt

to serve

  • Squirty cream
  • 1 tablespoon Dulce de Leche, gently melted
  • Shortbread stars
  • 100g caster sugar 
  • 2 tablespoons icing sugar 
  • 1 tablespoon granulated sugar 
  • 15g whole blanched almonds

Method

  • Place all the hot chocolate ingredients in a heavy-bottom saucepan and place over a medium heat.
  • Warm the milk and cream whilst gently whisking to dissolve the cocoa powder. Once the cocoa powder is incorporated and the Dulce de Leche has dissolved, serve into two mugs.
  • Top with squirty cream and drizzle with melted Dulce de Leche. Finishing by adding a shortbread star to the edge of the mug and serve.

cook's notes

  • This recipe is easily multiplied, simply double up if serving four.
  • For a less rich option, swap the milk and cream for a milk alternative like coconut or oat milk.

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