Total Time
9mins
Prep 2 mins
Cook 7 mins

A recipe courtesy Aida Mollenkamp on the new cooking channel. I have tweaked the ingredients just a little. :) Enjoy!

Ingredients Nutrition

  • 6 ounces milk chocolate, finely chopped
  • 34 cup whole milk
  • 14 cup heavy cream (or half and half)
  • 14 cup unsweetened cocoa powder
  • 2 -3 tablespoons raspberry flavored syrup
  • crystallized ginger, for garnish (optional)

Directions

  1. Combine everything except the syrup and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
  2. Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in raspberry syrup, top with a piece of ginger, if using, and serve immediately.
Most Helpful

Really good mix of flavours. Didn't have crystallized ginger, but I don't think it made a difference. It was rich and creamy, and so good!

Studentchef October 05, 2012

NIce blend of flavors between the chocolate and raspberry syrup. I did use 1% milk and half and half to reduce some of the fat content and it still was a nice hot cocoa. I skipped on the garnishment this go round. It was a nice change of pace to just plain hot cocoa. Thanks for sharing your recipe! Made for the Let's Party event 2010.

HokiesMom January 03, 2011

Love chocolate, raspberries and ginger. I'm in heaven. What a lovely creamy, rich, decadent treat. Thank you so much for sharing. I will be making this often this winter.

Baby Kato October 30, 2010