We realise that we could well be starting a stampede here… but we just had to tell you about these four, utterly gorgeous chocolate cocktails. They’re the result of a collaboration with two stylish London bars – The Botanist on Sloane Square and Chiswell Street Dining Rooms near Barbican – and created to celebrate National Chocolate Week.

They’re all made with our Liquid Chocolat and served warm – so they’re perfect for a chilly October treat!

The Ultimate Hotel Chocolat – Caramel Liquid Chocolat with hazelnut syrup and refreshing fresh mint tea. Not just for after eight pm!

Chocolate Orange Melt – Dark Liquid Chocolat with Cointreau liqueur and white crème de cacao for a delicious. Deeply comforting with a citrus tang.

Nutty Devine – Classic Liquid Chocolat with hazelnut syrup, crème de cacao and a good measure of Jamaican rum. Makes an ideal toasty afternoon tipple.

Naughty but Spice – Aztec Chilli Liquid Chocolat with Chairman’s Spiced Reserve rum. A warming experience with a good kick!

So if you fancy one as a ‘me-time’ treat, a delicious dessert or an after dinner relaxant – then here’s where to find them:

The Botanist, 7 Sloane Square, London SW1 8EE
T: 020 7730 0077
thebotanistonsloanesquare.com

Chiswell Street Dining Rooms, 56 Chiswell Street, London EC1Y 4SA
T: 020 7614 0177
chiswellstreetdining.com

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Ease of preparation: Easy
Preparation time: 10 mins
Standing time: 2 hours
Cooking time: 3 mins

Ingredients

• 2 eggs
• 45g plain white flour
•  15g cocoa powder
• 150ml milk
• 25g sugar
• 25g Classic Liquid Chocolat™
• Vanilla ice cream
• Blueberries

Method

1. Beat eggs and milk together
2. Add sugar and cocoa powder, then flour.
3. Pass through a sieve and chill for 2 hours.
4. In a small frying pan, heat a knob of butter until it’s sizzling.
5. Ladle in enough mix to thinly cover the base of the pan and to a depth of about 3mm.
6. When the top starts to firm up flip over and cook other side for about 2 mins. If pancake sticks to ceiling, peel off and start again…
7. Sprinkle a fine layer of classic Liquid Chocolat™ over pancake.
8. Remove from heat and set aside. Repeat until you’ve used all of the mix.
9. When all the pancakes are cooked use an 8cm round cutter to cut out little pancakes.

To Serve

To serve put one pancake in the centre of a small plate, add a scoop of vanilla ice cream and a few blueberries, then place another pancake on top and repeat. Top with a third pancake and serve to gasps of amazement.

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A gorgeous twist on the traditional pancake, perfect on Shrove Tuesday and any other day for that matter! Pancake tossing not required, but give it a go anyway – what’s the worst that could happen…?