This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Italian hot chocolate
This delicious, custardy chocolate treat is made in minutes.
A treat for kids (and big kids) to enjoy at teatime, or any other time.
A treat for kids (and big kids) to enjoy at teatime, or any other time.
182 K 4.0/5 (51 reviews)
10 min.
Easy
1.25 €
2 mugs
5 IngredientsLast modified on: April 26th 2020
For 2 mugs, you will need:
- 1
3 tablespoons water - 2
25 g cornflour - 3
500 ml whole milk - 4
10 g vanilla sugar - 5
50 g dark chocolate - Total weight: 630 grams
Times for this recipe
Preparation: 10 min.
Step by step recipe
Stage 2 - ⌛ 5 min.
Bring 500 ml whole milk to the boil.
Stage 3 - ⌛ 2 min.
Turn down the heat, add 10 g vanilla sugar and 50 g dark chocolate, chopped into small pieces.
Stage 4 - ⌛ 1 min.
Turn off the heat, tip in the cornflour and water mixture all at once while whisking. The mixture will thicken almost immediately.
Stage 5 - ⌛ 1 min.
Pour into mugs or bowls. Serve hot or warm.
Remarks
If you prefer something a little sweeter, increase the amount of vanilla sugar or add a little caster sugar.
If your chocolate stash has run out, you can use cocoa powder instead, but you'll definitely need to add more sugar.
If your chocolate stash has run out, you can use cocoa powder instead, but you'll definitely need to add more sugar.
Keeping: Should be eaten immediately.
Source: My mother, when I was small.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 120 RDI=10 % | 30 RDI=5 % | 720 RDI=40 % | 3,020 RDI: 40 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 5 RDI=1 % | 110 RDI=6 % | 480 RDI: 6 % |
| Per mug | 10 RDI=5 % | 60 RDI=6 % | 20 RDI=3 % | 360 RDI=20 % | 1,510 RDI: 20 % |
How much will it cost?
- For 2 mugs : 1.30 €
- Per mug : 0.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Viennese chocolate cups
A Viennese-style hot chocolate comes topped with whipped cream. This more sophisticated dessert version is based on a thickened chocolate cream with a piped rosette of Chantilly cream on top.
41 K 35 min.
This recipe uses (among others)
Whole milk
Like these other recipes: Quiche filling mixture, Potimarron and leek soup, Poached eggs with spinach and Comté milk, Cannelés, Vanilla ice cream, ... See them all 68
Dark chocolate
Like these other recipes: Chocolate eclairs, Half-cooked chocolate cake with raspberry coulis, Viennese Shortbread, Bounty-style tart for Alison, Mousse with two chocolates, ... See them all 38
Cornflour
Like these other recipes: Langoustine gratin, Blanquette of veal, Paris flan filling, Pumpkin (or potimarron) soup, Clementine confectioner's custard, ... See them all 33
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Croissant dough apples, Apricot fool, Pain perdu, Strawberry, kiwi and mascarpone verrines, Breton sablé biscuit dough, ... See them all 83
Other recipes you may also like
Crunchy little pieces of fish
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce. February 21th 2011281 K5 50 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011380 K4.3 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017435 K3.5 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017482 K4.2 2 hours 15 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017955 K 54 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.