Melt some chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Once melted, drop dollops of chocolate onto a baking tray lined with parchment paper. Spread the dollops out into large ‘buttons’ using the back of a spoon. Sprinkle with hundreds and thousands and allow to set.
Melt 200g chocolate and 50g butter together in a heatproof bowl set over a pan of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir until smooth and set aside. Whip 250ml cream until soft peaks form. In a separate bowl, whisk 4 egg whites until soft peaks form, then add 2 tbsp caster sugar and whisk until the mixture is thick and the sugar has dissolved. Stir 4 egg yolks into the chocolate mixture. Gently fold in the cream, followed by the whipped egg whites. Spoon into small bowls, cups or glasses and place in the fridge for at least three hours before serving.
Hot chocolate ice cream floats
Break 200g chocolate into pieces. Place in a saucepan with 600ml full-fat milk. Place over a medium-low heat until the chocolate melts, then bring almost to the boil, whisking until even and smooth. Pour into heatproof glasses or mugs and scatter over some mini marshmallows. Add a scoop of vanilla ice cream to each mug and enjoy.