Easter Hot Chocolate Recipes

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EASTER HOT CHOCOLATE



Easter hot chocolate image

Use up leftover chocolate from Easter eggs to make an indulgent hot chocolate. Top with squirty cream and marshmallows for a truly decadent drink

Provided by Anna Glover

Categories     Drink

Time 5m

Number Of Ingredients 6

200ml milk
½ tbsp cocoa powder
100g hollow chocolate egg (milk or dark), broken into small pieces
2 tbsp whipped or squirty cream
25g mini chocolate eggs, sugar-coated chocolate buttons or beans, or more chocolate egg, broken into small pieces
1 tbsp mini marshmallows

Steps:

  • Pour boiling water from the kettle into a heatproof mug to warm it up. Heat the milk and cocoa in a small pan, or in blasts in the microwave, until steaming. Discard the hot water in the mug, and tip in the chocolate egg pieces. Pour over the hot milk. Stir for 30 seconds or until the chocolate has melted. Top with the cream, sprinkle over the mini eggs or broken egg pieces and marshmallows to serve.

Nutrition Facts : Calories 924 calories, Fat 56 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 82 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium

EASTER HOT CHOCOLATE BOMBS



Easter Hot Chocolate Bombs image

Easter hot chocolate bombs are a fun & festive way to enjoy an Easter treat! Colorful chocolate eggs filled with white hot chocolate & sprinkles - all with an Easter twist!

Provided by Jessica & Nellie

Categories     Chocolate     Dessert

Time 35m

Number Of Ingredients 7

½ c pink candy melts
½ c yellow candy melts
½ c green candy melts
6 Tbs white hot cocoa mix
Pink sanding sugar (optional*)
Pink sugar pearls (optional*)
Multi colored mini marshmallows

Steps:

  • In three separate, small sized, microwave safe bowls, melt each of the candy melts in 30 second increments, stirring between, until melted. It should only take 60-90 seconds. Once melted, alternately spoon a little dollop of the pink and yellow melts into each egg mold. Using the back of a spoon, lightly swirl the colors together to create a marbled effect and spread around to coat the sides of the mold.
  • Let set on the counter or in the fridge for 10 minutes or until they are set and hardened. The top edge of each mold may be fragile. Using the leftover melt in your preferred color, spread just a little on the top edges of each mold to strengthen them and let set again for 2-3 minutes until hardened. Carefully remove each egg from the mold.
  • Once the eggs are removed from the molds, using a spoon or a baggie with a tip cut off, drizzle some of the green melt over half of the eggs.
  • In the shells without the green drizzle, spoon 1 Tbs of the hot cocoa mix. Top with some pink sanding sugar, pink sugar pearls and several mini marshmallows.
  • Warm a small, microwave safe plate for 45 seconds. Place corresponding empty half with green drizzle on the warm plate and allow to melt slightly to take off the uneven edge and create a "glue". Connect empty half to filled half, matching the edges to create a whole egg. Run a clean finger over the seam to smooth it out.
  • Once all of the hot cocoa bombs are together, serve and enjoy or package and give away!
  • To make hot cocoa, simply warm 6 oz of milk and place hot cocoa bomb in it. Let melt, stir and serve!

Nutrition Facts : Calories 184 kcal, Carbohydrate 27 g, Protein 1 g, Fat 9 g, SaturatedFat 8 g, TransFat 1 g, Sodium 153 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

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