Valentine's Decadent Rose Petal Hot Cocoa

This luxurious hot cocoa is fragrant with rose petals, indulgent with cream & the perfect Valentine's drink!

Yield: 2 mugs
Prep time: 5 minutes
Cook time: 10 minutes

Valentine's Rose Petal Hot Cocoa

Can you honestly think of Valentine's Day without thinking of roses and chocolate? I certainly can't! So when I headed to the kitchen to develop this recipe, I wanted to be inspired by those two Feb 14 staples, but to highlight them in a unique and easy way that anyone could recreate.

There's one thing you should know about this hot cocoa (and any hot cocoa made from scratch): it will taste as good as the quality of the chocolate you use. That is the secret to getting a luxuriously thick and decadent hot cocoa!

Check out that chocolate work heart! So sweet!

The flavours of this particular drink were astounding! Usually, I'm not too keen on rose flavoured things (following a overly potent incident with rose ice cream one rainy Valentine's Day) but I can totally dig the subtle, yet slightly over-the-top floral notes in this drink.

This cocoa (like most of my hot chocolate recipes) is best enjoyed full fat. That means don't scrimp on the calories! Full fat milk, thick, full fat heavy or double cream and of course chocolate with all the sugar in. Sorry, diabetics, this one isn't intended for you!

Ingredients:

For the hot cocoa
handful edible rose petals
25 grams icing sugar
25 grams granulated sugar, plus more if necessary
75 grams double cream (heavy cream)
100 ml whole milk, plus more if necessary
200 grams good quality milk or dark chocolate
 
For the white chocolate heart
100 grams white chocolate, melted



A note on the ingredients, depending on what chocolate you use and personal preference, you might find you need less or more granulated sugar than I used to sweeten your cocoa. Also, if you're not into making your own whipped cream, squirty cream in a can will do, too.

Rose Petal Hot Cocoa from Scratch

Instructions:

1. Break the white chocolate into squares and put in a microwave safe bowl and microwave for 30 seconds to 2 minutes, until it is melted completely. You'll need to stop the microwave every 30seconds or so and give the chocolate a good stir to prevent burning.Watch it closely, microwave melted chocolate can quickly go from perfect to disastrous!
2. Break the milk or dark chocolate into squares and put in a saucepan over medium heat and allow to melt gently. Keep an eye on it so it doesn't burn.
3. Fill a small piping bag with the slightly cooled, melted white chocolate. Pipe hearts on a bit of parchment baking paper and leave to set.
4. Add the granulated sugar, 3/4 of the rose petals and milk to the saucepan once the chocolate has completely melted and stir gently to dissolve the sugar. Once all are incorporated, turn off the heat.
5. Scoop the double (heavy) cream into a bowl and add begin to whisk until it starts to get bubbly and aerated. 
6. Sprinkle in about a 1/4 of the icing sugar and continue to whisk, gradually adding the icing sugar until the cream is the consistency and thickness you desire.
7. Spoon the whipped cream into a piping bag with a star nozzle.
8. Pour the hot chocolate into two mugs, pipe on the cream, scatter over the remaining rose petals and top with one of the white chocolate hearts. The heat from the hot cocoa will cause the white chocolate heart to slowly melt, adding a bit of extra thickness and sweetness to the cocoa.

Want to make more hot cocoa? 

Peanut Butter Cup Cocoa

Nutella Gingerbread Cocoa