French hot chocolate with honey croissant dippers
Prep time: 20 minsTotal time: 
French hot chocolate with honey croissant dippers
Dim the lights, play the Christmas movie and settle back on the sofa with mugs of rich, French-style hot chocolate and buttery croissant dippers. You won’t need to move until the credits roll
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 350ml whole milk
- 150ml double cream
- 2 tsp icing sugar
- 1 tsp instant coffee (optional)
- 1 tsp vanilla extract
- 250g dark chocolate, chopped
- whipped cream (optional)
For the croissant dippers
- 25g unsalted butter
- 20g runny honey
- 20g light brown soft sugar
- 2 all-butter croissants
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. To make the croissant dippers, put the butter, honey, brown sugar and a small pinch of salt in a small saucepan. Set over a medium heat and allow the butter to melt, then whisk and cook for 2-3 minutes until the mixture is smooth and glossy. Slice the croissants into pieces, then add to a heatproof bowl. Pour over the honey mixture and mix well, so the croissants are fully coated. Transfer to a lined baking tray and bake for 13-15 minutes, or until deep golden and bubbling at the edges. Cool on a wire rack for 15 minutes to firm up.
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Meanwhile, make the French hot chocolate. Put the milk, double cream, icing sugar, coffee (if using) and vanilla in a pan. Whisk over a medium heat until small bubbles appear at the edges. Remove from the heat, add the chocolate and a pinch of salt, and stir until melted (return to the heat if needed). Pour into small mugs and top with whipped cream, if using. Serve with the dippers.
