- 750 ml full-fat milk
- 350 ml double cream
- 2-3 tbsp soft brown sugar
- 12 LINDOR 60% Dark Chocolate Truffles, chopped
- 1 tsp vanilla extract
- 15 g icing sugar
- To decorate:
- Cocoa powder
- 4 heaped tbsp mini marshmallows
Pour the milk and 250 ml of the cream into a medium saucepan. Add 2 tbsp of the soft-brown sugar and bring to a simmer, stirring often.
Remove from the heat and add the chopped LINDOR truffles and vanilla extract. Stir until smooth and melted. Taste to check the sweetness, adding a little more sugar if wished.
Whip the remaining cream with the icing sugar until soft peaks form. Spoon into a piping bag with a star nozzle.
Pour the hot chocolate into four mugs. Pipe the whipped cream on top. Dust with cocoa powder and sprinkle with mini marshmallows. Serve straight away.