Easter hot chocolate

Use up leftover chocolate from Easter eggs to make an indulgent hot chocolate. Top with squirty cream and marshmallows for a truly decadent drink

  • Prep:2 mins
    Cook:3 mins
  • Easy

Nutrition per serving

  • kcal 924
  • fat 56g
  • saturates 35g
  • carbs 84g
  • sugars 0g
  • fibre 4g
  • protein 18g
  • salt 0.5g


  • 200ml milk
  • ½ tbsp cocoa powder
  • 100g hollow chocolate egg (milk or dark), broken into small pieces
  • 2 tbsp whipped or squirty cream
  • 25g mini chocolate eggs, sugar-coated chocolate buttons or beans, or more chocolate egg, broken into small pieces
  • 1 tbsp mini marshmallows


  1. Pour boiling water from the kettle into a heatproof mug to warm it up. Heat the milk and cocoa in a small pan, or in blasts in the microwave, until steaming. Discard the hot water in the mug, and tip in the chocolate egg pieces. Pour over the hot milk. Stir for 30 seconds or until the chocolate has melted. Top with the cream, sprinkle over the mini eggs or broken egg pieces and marshmallows to serve.

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