Tiramisu hot chocolate tastes a bit like hot, chocolatey eggnog – which either has you closing your browser and running for the hills, or reading on in salivatory anticipation.
I got the idea for the recipe from the Van Houten cocoa box and made a few tweaks to fit my idea of what a proper tiramisu hot chocolate should taste like.
Not that I’ve ever tasted one.
Or even thought of it before reading the Van Houten box …
I put the beaters in the freezer so that the cream would whip properly, but it still didn’t quite whip to my satisfaction. Heavy cream in France seems sort of hit or miss on whether it will become a proper crème fouettée. That’s alright though.
I added lemon zest to the 1/4 c cream, and you’ll need to decide whether or not you want to add it. The zest puts tiny chewy pieces in your otherwise creamy drink (downside), but each chew brings tiny bursts of lemon (upside). So I’ll leave that for you to decide.
I heated up 1/4 teaspoon of vanilla with a cup of milk and added a tablespoon of sugar and a tablespoon of rich cocoa powder.
We’re an alcohol-free household, but you also have the option of adding a teaspoon of rum to make it even more tiramisu-like.
A teaspoon of rum. Or two. Or three. Or four …
(this is why we’re an alcohol-free household). 😉
And while that was heating, I beat an egg yolk with 2 tablespoons of sugar, and then added 2 tablespoons of mascarpone .
By the time the hot cocoa portion was ready, I mixed the whipped cream with the mascarpone-yolk mixture. I strained the hot chocolate into the mug (to remove any cream or lumps of cocoa that had gathered). Then I scooped the creamy mix on top, followed by a sprinkling of 1/4 teaspoon espresso powder. (I put it in another mini strainer so that it would sprinkle evenly).
This amount makes either one large mug full, which will pretty much replace your next meal. (Seriously). Or – more reasonably – it makes two tea cups of tiramisu hot chocolate to share with a friend.
Serve with macarons or financiers or some other petit délice.
- Hot chocolate:
- 1 cup milk
- 1 tablespoon cocoa powder
- 1 tablespoon sugar
- ¼ teaspoon vanilla
- 1 egg yolk
- 2 tablespoons sugar
- 2 tablespoons mascarpone
- ¼ heavy cream
- ¼ teaspoon espresso powder
- lemon zest
- 2 teaspoons rum
- Whip the cream and add the zest of one lemon (if desired).
- Heat the milk, cocoa powder, vanilla and 1T sugar.
- Beat the yolk and sugar until it lightens in color, then add the mascarpone.
- When that's thoroughly mixed, add in the whipped cream.
- Strain the hot chocolate into 2 teacups.
- Add the topping.
- Sprinkle espresso powder on top using a small strainer to distribute.
And if you’re looking for some other hot drink recipes, why not try chai?