Serves: 6–8
Active time: 10 minutes
Cooking time: 5 minutes
Cooling time: About 1 hour (if served cold)
Storage: Serve immediately

Extracted from Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2019) by FERRANDI Paris. Photography © Rina Nurra2019.

A hot chocolate with a difference… and a truly French flourish!


For the hot chocolate

  • 2 cups (500 ml) whole milk
  • 2 cups (500 ml) heavy whipping cream
  • 3 ½ tbsp (1.5 oz./40 g) sugar
  • 5.25 oz. (150 g) dark chocolate, 70% cacao, chopped
  • 5.25 oz. (150 g) dark chocolate, 65% cacao, chopped

For the mascarpone chantilly cream

  • 3 tbsp plus 1 tsp (50 ml) mascarpone
  • ¾ cup (200 ml) heavy whipping cream
  • Seeds of 1 vanilla bean
  • 1 heaping tbsp (15 g) sugar
  • A little unsweetened cocoa powder for sprinkling

Special equipment

  • Tall glasses
  • Pastry bag fitted with a fluted tip


For the hot chocolate

1Using the ingredients listed, prepare the hot chocolate. In a large saucepan, bring the milk, cream, and sugar to a boil. Put the two chopped chocolates in a bowl. Pour the hot milk and cream mixture over the chocolate a little at a time, whisking constantly until smooth. If you prefer to serve the drink cold, let cool and then chill.

For the mascarpone chantilly cream

1Place the mascarpone in a bowl and thin it with a little of the whipping cream. Place the vanilla seeds and sugar in the remaining whipping cream and stir well to combine. Pour this mixture into the thinned mascarpone and whisk until it forms soft peaks.

Assembling the drink

1Divide the hot or cold chocolate drink between large tall glasses. Using the pastry bag fitted with the fluted tip, pipe the mascarpone Chantilly cream over the chocolate drink and dust with a little unsweetened cocoa powder. Serve immediately.


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