Ghostly White Hot Chocolate
Andi Healey
Web Manager
Ghostly White Hot Chocolate
This adorable Ghostly White Hot Chocolate is perfect for Halloween! Rich, creamy white chocolate hot chocolate topped with marshmallows decorated to look like cute little ghosts. It's warm, comforting, and absolutely delicious - perfect for Halloween parties, bonfire night, or cosy autumn evenings with the family.
👻 Perfect for Kids: This is Halloween done cute rather than creepy! The ghost marshmallows are adorable and the white chocolate is sweet and smooth - perfect for younger children and family gatherings.
Ingredients
For the White Hot Chocolate:
- 800ml whole milk
- 200g good quality white chocolate, chopped
- 2 tsp vanilla extract
- Pinch of salt
- 2 tbsp double cream (optional, for extra richness)
For the Ghost Marshmallows:
- 12-16 large white marshmallows
- Black edible marker or food-safe pen
Optional Toppings:
- Whipped cream
- White chocolate shavings
- Extra mini marshmallows
- Edible glitter or sprinkles
Equipment You'll Need:
- Medium saucepan
- Heatproof bowl or jug
- Whisk
- Mugs (clear glass mugs look particularly good!)
- Black edible marker
Method
Making the Ghost Marshmallows (can be done ahead):
- Using a black edible marker, draw simple ghost faces on the marshmallows. Two dots for eyes and a small "O" shape for the mouth works perfectly - think classic cartoon ghost faces!
- Get creative with different expressions - try happy ghosts, surprised ghosts, or sleepy ghosts. Each one can have its own personality.
- Let the marker dry for 2-3 minutes. These can be made up to 2 days ahead and stored in an airtight container.
Making the White Hot Chocolate:
- Place the chopped white chocolate in a heatproof bowl or jug and set aside.
- Pour the milk into a medium saucepan and heat over medium heat until it just begins to steam and small bubbles form around the edges. Don't let it boil.
- Pour the hot milk over the chopped white chocolate. Let it sit for 30 seconds to allow the chocolate to start melting, then whisk gently until the chocolate is completely melted and the mixture is smooth.
- Stir in the vanilla extract, pinch of salt, and double cream if using. The salt really enhances the chocolate flavour!
- Return the mixture to the saucepan and warm gently over low heat, stirring constantly, until heated through (about 2-3 minutes). Be careful not to overheat or the chocolate may split.
- Pour the hot chocolate into your mugs, leaving room at the top for marshmallows and any additional toppings.
- Float 3-4 ghost marshmallows on top of each mug.
- Add any extra toppings like whipped cream or white chocolate shavings if you fancy.
- Serve immediately while hot and watch everyone smile at the cute ghost faces!
Cook's Top Tips
White Chocolate Quality: Use good quality white chocolate with at least 30% cocoa butter - look for brands like Lindt or Green & Black's. Cheap white chocolate won't melt as smoothly.
Temperature Control: White chocolate is more delicate than dark chocolate, so keep the heat low and gentle. If it gets too hot, it will seize and become grainy.
Edible Markers: You can find food-safe edible markers in most supermarkets in the baking aisle. They're also brilliant for decorating biscuits!
Make It Special: Serve in mugs so everyone can see the adorable ghost marshmallows floating on top. The presentation makes it extra special for kids!
Make Ahead: The hot chocolate base can be made the day before and refrigerated. Ghost marshmallows can be decorated up to 2 days ahead. Just reheat the hot chocolate gently and top with fresh ghosts when serving.
💡 Kids Can Help: Drawing the ghost faces is a perfect job for children! Give them the marshmallows and markers while you make the hot chocolate - they'll love creating their own ghost personalities.
Variations
For Adults:
Add a shot of Baileys, amaretto, or white chocolate liqueur to each mug for a grown-up version. Absolutely delicious!
Peppermint Version:
Add 1/4 tsp peppermint extract to the hot chocolate for a ghostly peppermint twist. Use candy canes as stirrers.
Dairy-Free:
Use coconut milk or oat milk and dairy-free white chocolate. Oat milk works particularly well with white chocolate.
Extra Thick:
Mix 1 tbsp cornflour with 2 tbsp cold milk and add at the beginning for an incredibly thick, almost pudding-like hot chocolate.
Storage
Hot chocolate is best served fresh, but you can store leftovers in the fridge for up to 2 days. Reheat gently in a pan, whisking as it heats. The decorated ghost marshmallows can be made up to 2 days ahead and stored in an airtight container at room temperature.
Leave a comment