3 ½oz(100g) good quality dark or milk chocolate grated
small pinch of salt
For the whipped topping:
½cup(150ml) double cream / heavy cream (or whipped coconut cream)
½teaspoonvanilla extract
1tablespoonbeetroot pureereserved from above
½tablespoongranulated sugar
Instructions
For the hot chocolate:
Puree the beetroot until smooth and set aside.
Heat half of the milk in a saucepan over a medium heat until warm. Add the grated chocolate and whisk until melted and smooth. Add the remaining milk, beetroot puree (reserving 1 tablespoon for the whipped topping) and salt, whisking to combine. Heat until hot but not boiling and serve topped with whipped cream.
For the whipped topping:
Beat the cream with an electric mixer until it thickens. Add the remaining ingredients and beat until stiff. Refrigerate until ready to use.