Witches Cauldron Chocolate Dipping Pot With Ghost Marshmallows Recipe | Booths Supermarket
Method: In a saucepan, bring the double cream to a simmer and remove from the heat. Add the chocolate and gently stir until thick and glossy, set aside
Ingredients
- 150ml double cream
- 150g milk or dark chocolate, chopped into small pieces or grated
- 25g white chocolate
- 24 candy eyes
- 12 large marshmallows
- 12 cocktail sticks
- 1 small cup or decorative witch-style small cauldron
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