Biscoff Hot Chocolate "Pudding"
Author: Susan Palmer
  • ½ cup milk (any type), plus a little extra to thin at the end
  • ½ cup heavy whipping cream
  • 2 tablespoons Biscoff Cream
  • 5 ounces 70% bittersweet chocolate, chopped
  • pinch of salt
  1. In a small saucepan bring the milk and heavy cream to a simmer.
  2. Whisk in the Biscoff spread and bring to a boil.
  3. Reduce the heat to low and whisk in the chocolate until completely melted.
  4. Stir in the salt and if the hot chocolate is too thick, add a little bit of extra milk to thin the mixture out.
  5. Divide hot chocolate to mugs and serve with Biscoff cookies.
Recipe by The Girl in the Little Red Kitchen at