Hot chocolate toppers

Christmas calls for cosy afternoons in front of a festive film with a mug of hot chocolate. Top it off with one of these frozen whipped cream toppers, which will slowly melt and make your hot chocolate more delicious than ever.


Approx. 8


284ml carton double cream

4tbsp Irish cream liqueur

2tbsp agave nectar or honey


Whip cream until it forms loose peaks, add liqueur and agave or honey and whisk until it holds peaks. Spread onto a baking tray lined with Bacofoil Non-Stick Baking Paper, about 1.5cm thick. Freeze for 2 hours.

Use a cookie cutter to stamp out as many shapes as possible, then lift these onto a clean sheet of Bacofoil Non-Stick Baking Paper and store in the freezer. “Trimmings” from the cream can be added into your hot chocolate mix while heating.

TIP: If making for little ones simply don’t add any liqueur.