Caramel Ice Cream Hot Chocolate

Discover true indulgence with this rich and decadent hot chocolate topped with scoops of melting vanilla ice cream and lashings of rich chocolate sauce.

 

Chocolatier’s Tip

Make this extra chocolatey by using chocolate ice cream instead of vanilla. You can finely chop the remaining 25 g Lindt Excellence Dark Caramel and Sea Salt and sprinkle on top before serving instead of dipping the rims of the glasses or mugs, if you prefer.

 

Light
2 people

Ingredients

  • For the chocolate sauce:
  • 100 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
  • 120 ml double cream
  • For the hot chocolate:
  • 500 ml full-fat milk
  • A couple of drops of vanilla extract
  • 75 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
  • 50 g Lindt Excellence Dark Caramel and Sea Salt, chopped
  • To decorate:
  • 25 g Lindt Excellence Dark Caramel and Sea Salt, melted
  • 4 scoops good-quality vanilla ice cream

Method

Step 1.

For the sauce: put the chopped chocolate into a heat-proof bowl and set aside. Pour the cream into a small saucepan and bring to a simmer. Pour over the chopped chocolate and whisk until smooth. Pour into a small jug.

Step 2.

Pour the milk into a saucepan, add a couple of drops of vanilla extract, and slowly bring to the boil. Remove from the heat and gently whisk in the chopped chocolates until melted.

Step 3.

To serve: Dip the rim of 2 tall heat-proof glasses or mugs into the melted Lindt Excellence Dark Caramel and Sea Salt to coat the edges. Divide the warm hot chocolate between the two. Top each with 2 scoops of vanilla ice cream and drizzle generously with the chocolate sauce. Serve straight away.

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