Creative cook? how can I use up....

Olderbutnotwiser

Hi in a lovely Christmas hamper I got some whittards white hot chocolate powder and some whittards hot chocolate and ginger powder. Both these say to mix with milk to make a drink, however I know I'll never do this. Can anyone think of a way I can use these perhaps to make cakes or something?
I really don't want to waste this.
Many thanks

Mazzarati2000

Could you maybe reduce the sugar and use them instead of cocoa for a chocolate cake? My aunt used to use thorntons hot choc like that, rather indulgent but it did make an amazing cake, and I'm not even the biggest chocolate cake lover....or use them for a buttercream with a twist....maybe strawberry sponge with white choc buttercream? I'll keep thinking for more inventive ideas....am thinking of doing some baking today myself...partly to use some stuff up, and partly to raise spirits in this cold, wet miserable weather!

Olderbutnotwiser

Thank you both great ideas, wasn't sure how to substitute it for cocoa powder but that makes sense.
I knew someone clever would come along x

boultdj

Replace a desert spoon of flour for the chocolate powder for biscut's or muffin's.

Chris25

make chocolate truffles & roll them in the powder?

Possession

You can make lovely icecream by freezing a banana and then mashing it with a couple of teaspoons of this, with peanut butter if you like it is even better.

krlyr

From looking it up myself in the past, the general consensus seems to be that it's a waste of perfectly good eggs/flour/butter to substitute cocoa for hot chocolate powder, the taste just won't be the same.

Perhaps you could re-gift them? If not in their original containers, then make a thoughtful little pre-packed hot chocolate kits by decorating plain white mugs with a Sharpie, making a chocolate coated spoon (melt chocolate, dip spoon, let set) and some marshmallows (quite easy to make your own)?

Chris25

krlyr wrote: »

From looking it up myself in the past, the general consensus seems to be that it's a waste of perfectly good eggs/flour/butter to substitute cocoa for hot chocolate powder, the taste just won't be the same.

)?

I'm not sure about biscuits or cookies, might be ok in them. Or, maybe added to a crumble mix over topped fruit?

Re my last post - I've used chocolate & turkish delight flavoured mixes in the past to cover truffles & the recipient really liked them. Or so they said