Raspberry Hot Chocolate Recipes

Steps:

• Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
• Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Steps:

• In a small saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil)., Place the raspberries, chocolate and sugar in a blender; cover. While processing, gradually add hot milk in a steady stream. Strain; discard seeds. Serve in mugs; top with whipped cream, marshmallows and chocolate if desired.

Steps:

• Make hot chocolate according to package directions.
• Make enough for a large mug.
• Add Creme de Cacao and Chambord; Stir and enjoy.

Steps:

• Combine everything except the syrup and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
• Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in raspberry syrup, top with a piece of ginger, if using, and serve immediately.