Truffled Hot Chocolate Melt Recipe: Clove-Spiced Milk Chocolate with Dark Rum Truffle
When the autumn air turns crisp, and the evenings get longer, nothing quite warms the soul like this decadent Clove-Spiced Milk Chocolate with Dark Rum Truffle Melt. The spice of cloves dances on the tongue, while the rich dark rum truffles melt into the creamy 38% milk chocolate, creating a luxurious hot chocolate perfect for cosy nights in.
Ingredients
(Serves 2)
- 400ml whole milk (or your preferred milk alternative)
- 100g Prestat 38% Milk Chocolate Flakes
- 1-2 whole cloves (or ¼ tsp ground cloves)
- 2 Prestat Dark Rum Truffles
- 1 tbsp brown sugar (optional, for added sweetness)
- Whipped cream (optional, for serving)
- Dark chocolate shavings (optional, for garnish)
Method
-
Infuse the Milk
In a small saucepan, gently heat the milk over medium heat. Add the whole cloves (or ground cloves) and let the milk slowly warm up. You want the milk to become infused with the subtle spice of the cloves without boiling, so keep an eye on it and stir occasionally. -
Melt the Chocolate
Once the milk is warm and infused (about 5-7 minutes), remove the cloves if you used whole cloves. Reduce the heat to low, and stir in the Prestat 38% Milk Chocolate Buttons until they melt into a smooth, velvety mixture. -
Add the Truffles
Gently drop in the Prestat Dark Rum Truffles and stir until they melt completely, adding a boozy, indulgent depth to the hot chocolate. -
Sweeten (Optional)
Taste the hot chocolate, and if you prefer a sweeter drink, add the brown sugar and stir until dissolved. -
Serve and Garnish
Pour the spiced hot chocolate into mugs. For extra indulgence, top with whipped cream and a sprinkle of dark chocolate shavings. Serve immediately and enjoy the rich, warming flavours.
Serving Suggestion
This hot chocolate pairs perfectly with a slice of spiced ginger cake or buttery shortbread for an added touch of indulgence. Ideal for winding down after a brisk autumn walk or as a decadent treat during festive gatherings.
