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...
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.
237 K 3.7/5 (46 reviews)
25 min.
Easy
2.85 €
4 people
3 IngredientsLast modified on: December 19th 2010
For 4 people, you will need:
- 1
1 litre whole milk - 2
200 g dark chocolate - 3
1 tablespoon vanilla sugar - Total weight: 1,215 grams
Times for this recipe
Preparation: 15 min.
Cooking: 10 min.
All in all: 25 min.
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 - ⌛ 10 min.
Bring 1 litre whole milk to the boil in a pan over medium heat.
as soon as it boils, turn down the heat and add 200 g dark chocolate in small pieces.
as soon as it boils, turn down the heat and add 200 g dark chocolate in small pieces.
Stage 3 - ⌛ 5 min.
Then add 1 tablespoon vanilla sugar and stir again until melted.
Stage 4 - ⌛ 5 min.
Serve very hot, with finger biscuits or a slice of brioche for example.
Remarks
The recipe is only approximate, so vary it to suit your taste.
If you don't have full-cream milk, use skimmed and add 2 tablepoonsful of cream.
If you don't have full-cream milk, use skimmed and add 2 tablepoonsful of cream.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 240 RDI=20 % | 100 RDI=10 % | 1,780 RDI=90 % | 7,450 RDI: 90 % |
| Per 100 g | 4 RDI=2 % | 20 RDI=2 % | 7 RDI=1 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per person | 10 RDI=5 % | 60 RDI=6 % | 20 RDI=4 % | 440 RDI=20 % | 1,860 RDI: 20 % |
How much will it cost?
- For 4 people : 2.85 €
- Per person : 0.75 €
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)
Whole milk
Like these other recipes: Real custard sauce (crème anglaise), Lime confectioner's custard (pastry cream), Spinach and cauliflower with sesame béchamel sauce, Indian rice pudding, Sandwich bread, ... See them all 69
Dark chocolate
Like these other recipes: Flaky brownie brioche, Chestnut Fudge Cupcakes, Chocolate rice pudding, Bounty-style tart for Alison, "BN style" chocolate-filled biscuits, ... See them all 39
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Diamond biscuits, Chocolate rolls (petits pains), Kouign-amann, Pain perdu, "Moelleux" cake batter, ... See them all 86
Other recipes you may also like
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019505 K 23.8 35 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017369 K3.9 3 hours 30 min.
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011360 K4.8 5 hours 6 min.
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits. February 21th 2011199 K4.3 35 min.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily. February 21th 2011578 K5 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
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.