Viennese chocolate cups


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
Grade this recipe:
Keywords:
Last modified on: March 21th 2021
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 6 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 20 min.
Viennese chocolate cups : Stage 1
Prepare 600 g italian hot chocolate and while still hot, divide it out into individual dishes or glasses.

Stage 2 - ⌛ 10 min.
Viennese chocolate cups : Stage 2
Prepare 300 g Chantilly cream and use a whipper or forcing bag to pipe a rosette on top.

Stage 3 - ⌛ 1 min.
Viennese chocolate cups : Stage 3
Finish by dusting with a pinch of cocoa powder.

Your Viennese-style chocolate dessert is ready.
Remarks
For a flavour combination that works really well, sweeten the whipped cream with chestnut purée (crème de marrons) instead of sugar. This will give you the key ingredient French pastry cooks use to make their famous "Mont Blanc", and it goes so well with chocolate.
Keeping: 1 day at most in the fridge, because of the whipped cream.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe190 RDI=70 %540 RDI=50 %380 RDI=60 %2,670 RDI=130 %11,180 RDI: 130 %
Per 100 g20 RDI=8 %60 RDI=6 %40 RDI=6 %300 RDI=20 %1,240 RDI: 20 %
Per person30 RDI=10 %90 RDI=8 %60 RDI=10 %450 RDI=20 %1,860 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 6 people : 3 €
  • Per person : 0.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Italian hot chocolate
Italian hot chocolate

You can get more informations, or check-out other recipes which use it, for example:

Chantilly cream
Chantilly cream

You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Pear charlotte, Key Lime Pie for Jeremy, Cranachan, Rice pudding with chestnuts and poached pears, ... See them all 30

Other recipes you may also like
Surprise eggs
Surprise eggs
These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives.
September 26th 2010194 K5 55 min.
Two-olive ciabatta
Two-olive ciabatta
Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
October 24th 2017133 K4.3 4 hours 15 min.
Spinach brik parcels
Spinach brik parcels
Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot.
May 5th 2013134 K5 45 min.
Tomato foccacia
Tomato foccacia
Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.
October 24th 201796 K4.3 4 hours 55 min.
Fried bread with leek and poached egg
Fried bread with leek and poached egg
A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.
September 18th 201662 K4.8 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page