Pumpkin-spiced hot cocoa

Embrace autumn's cosy vibes with this delicious pumpkin-spiced hot chocolate! Made using deZaan's hot chocolate cocoa, indulge in the flavours of t...

Pumpkin spice ingredients

cinnamon : 48g
ginger : 12g
nutmeg : 12g
clove : 6g

Pumpkin spice method

Blend all of the spices together until evenly combined.

Pumpkin spiced hot cocoa ingredients

whole milk : 200g
deZaan hot chocolate : 40g
Prova Gourmet vanilla extract : 3g
pumpkin spice : 6g

Pumpkin spiced hot cocoa method

Heat the milk to 65°c
Blend in the hot cocoa mix, vanilla extract and pumpkin spice until smooth.

Chocolate dip ingredients

Belcolade cocoa butter : 500g
Belcolade white chocolate : 500g

Chocolate dip method

Blend all ingredients using an immersion blender.
(Processing temperature 40°C)
To finish
Prepare the sponge cake and bake it in a 3cm hemisphere shape and bake.
Fill the pumpkin compote in a hemispherical shape of 3 cm, fix the sponge cake on the compote.
Freeze the interior.
Prepare the yoghurt mousse and fill in the desired shape.
Place the frozen interior in this.
Immediately after de-moulding, dip directly into the chocolate dip.
Finish the dish with pumpkin crumble.
Serving suggestion
Serve in the Dobla Halloween cupcake and decorate with a Dobla spooky bat.