Meals and Courses

Whipped Irish Cream Hot Chocolate

cook 10 mins
  • 200 g (7 oz) coarsely grated dark chocolate, plus extra for sprinkling
  • 900 ml (1½ pints) milk
  • 150 ml (¼ pint) double cream
  • 1 tablespoon icing sugar
  • 75 ml (3 fl oz) Irish cream liqueur
  • 1–2 tablespoons caster sugar, according to taste
  • Place the chocolate in a large heatproof jug. Heat the milk in a pan until it is almost simmering.
  • Meanwhile, whip the double cream with the icing sugar until it forms soft peaks, then fold in 1 tablespoon of the cream liqueur.
  • Pour about a quarter of the hot milk into the jug, stirring until the chocolate has melted. Add the remaining milk in a steady stream, stirring constantly. Add the remaining Irish cream and sweeten to taste with the caster sugar.
  • Pour the hot chocolate into mugs and top with the desired quantity of whipped cream. Sprinkle with a little extra grated chocolate to decorate, and serve immediately.
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