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Hot choc mocha and biscuit dunkers

Enjoy this luxurious thick hot chocolate...ideal for dunking your incredibly easy-to-make biscuits. This is the perfect recipe for when it's freezing outside and you're having a night in on the sofa!

Ingredients & RecipePrint


For the hot chocolate

  • glug of double cream
  • whole milk (1 pint)
  • 1 tbsp of icing sugar
  • 2 tbsp of cocoa powder
  • 1 heaped tbsp of cornflour
  • 1 tbsp of instant coffee
  • dark chocolate (100g)
  • 2 tbsp nutella

For the biscuits

  • self–raising flour (70g)
  • butter (50g)
  • caster sugar (20g)
  • drop of vanilla extract


whisk the cream until you have stiff peaks.
transfer to a piping bag with a star nozzle and pipe cream swirls onto a lined tray.
freeze the swirls for a couple of hours, then transfer to a sealed container in the freezer for up to 3 months until needed.
preheat an oven to 180°C.
beat the flour, butter, sugar and vanilla together for the biscuits until combined.
roll small amounts into thin sausages, then lay on a baking tray, well spaced apart.
bake for 10 minutes until golden and crisp.

pour the milk into a pan and heat until almost boiling.
mix the icing sugar, cocoa powder, cornflour and instant coffee. Whisk into the milk.
stir for 2 minutes until evenly combined, bubbling and thickened.
remove from the heat, break up the dark chocolate and add to the hot mix with the nutella.
pour the hot chocolate into mugs and serve with a biscuit or two to dunk and the frozen cream swirls for people to add their own.

serves 4

Hot choc mocha and biscuit dunkers

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