- 350 ml whole milk
- 1 bar (100 g) white chocolate
- mini marshmallows
- coloured sugar sprinkles
- coloured icing /tube icing
- red food dye
- other decorations
- large cup
- whipping siphon
Coat the rim of the cup with the icing, and sprinkle the sugar sprinkles over it (alter- natively: Pour the sugar sprinkles into a saucer and dip the cup’s rim into them). Finely chop the chocolate. Combine the milk and chopped chocolate in a saucepan and melt the chocolate over low heat.
Remove the hot chocolate from heat, add about 9 drops of red food dye, pour into the prepared cup, spray with cream and decorate with marshmallows, icing and other decorations (or let your little foodies do that themselves).
Recipe from Sally Wambach, Bar à chocolat & Lynn Woeldgen, Tricentenaire in Walferdingen