Ingredients
2 cups whole milk
1/2 cup heavy cream
3 oz dark chocolate (60–70%)
2 tbsp cocoa powder
2 tbsp sugar
1 tsp espresso powder or 1/4 cup strong coffee (optional)
1/4 tsp salt
1/2 tsp vanilla extract
1/3 cup mascarpone cheese
1/3 cup heavy cream (for topping)
1 tbsp powdered sugar (for topping)
Cocoa powder for dusting
Ladyfingers or biscotti (for garnish)
Instructions
1. In a heavy-bottomed saucepan, combine milk, cream, chocolate, cocoa powder, sugar, espresso powder, salt, and vanilla extract.
2. Heat gently over medium-low, stirring constantly until chocolate melts and mixture is smooth. Do not boil.
3. In a separate bowl, whisk mascarpone, 1/3 cup cream, and powdered sugar until fluffy.
4. Pour hot chocolate into mugs.
5. Top with mascarpone whipped cream.
6. Dust with cocoa powder and garnish with a ladyfinger or biscotti.
7. Serve immediately while hot.
Notes
Use decaf espresso for a kid-friendly version.
For a boozy twist, add 1 tbsp dark rum or brandy before serving.
Try dairy-free versions using almond milk and coconut cream.
Add Nutella or cinnamon for holiday variations.
Store leftover hot chocolate base in the fridge for 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Drink, Dessert
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug
- Calories: 420
- Sugar: 28g
- Sodium: 70mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg