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Ingredients
| 50 g g | Choco Hazelnut Pillows Choco Hazelnut Pillows | ||
| 400 ml ml | Milk Milk | ||
| 100 ml ml | Double Cream Double Cream | ||
| plus extra to serve | |||
| 60 g g | Dark Chocolates Dark Chocolate | ||
| finely chopped | |||
| Cocoa Powder Cocoa Powder | |||
| to dust | |||
Milk Choco Pillow Cereal
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0:10 min
(2)
Method
Transform your Milk Choco Pillows into an indulgent treat that would double up as a dessert. With infused cereal milk, double cream and melted dark chocolate, it gives regular hot chocolate a serious upgrade.
Cereal milk hot chocolate
- Combine the milk and cereal to a small pan and bring to a simmer over a medium heat. Cook for 3 minutes, then remove from the heat and leave to infuse for a further 10 minutes.
- Once infused, strain the hot mixture through a sieve into a measuring jug, pressing gently to release the liquid.
- Discard the cereal and return the infused milk to the pan. Add the cream and set over a medium heat to bring the mixture up to a gentle simmer.
- Remove the pan from the heat and add the chocolate. Leave to stand for 1 minute, then whisk to combine as the chocolate melts.
- Return the pan to a low heat to keep warm while you whip a little extra cream until thick and glossy.
- Divide the hot chocolate between 2 mugs and spoon over the whipped cream. Crumble over an extra handful of Milk Choco Pillows and dust lightly with cocoa powder before serving.