• 500 ml whipping cream
  • 1.6 litres semi-skimmed milk
  • 300 g dark chocolate (70% cocoa solids), broken into squares
  • 150 g light muscovado sugar
  • ground cinnamon, for sprinkling


  1. 1

    Whip 300ml of the cream; chill. Pour 1 litre of the milk into a pan, add the chocolate and the sugar, then heat gently, stirring with a wooden spoon. Pour in the rest of the milk and simmer for 5 minutes, whisking now and again with a balloon whisk to make sure the chocolate has completely melted.

  2. 2

    Add the remaining cream to the pan and whisk for a couple of minutes. Whisking the hot chocolate and adding the milk in staged, followed by the cream, gives a frothy finish. Pour the hot chocolate into small heatproof glasses or mugs. Top with the chilled whipped cream and sprinkle with ground cinnamon.


    Additions and variations:
     • A pinch of chilli powder
     • A split vanilla pod
     • A cinnamon stick
     • Crushed seeds from split cardamom pods
     • A little instant espresso powder for a hot mocha
     • Use half milk and half water for a lower-fat drink
     • A spoonful of hazelnut chocolate spread
     • Use Maya gold chocolate, sprinkle with orange zest
     • Use half mint chocolate and half dark chocolate, finish with an After Eight mint
     • A dash of Frangelico, top with toasted chopped nuts
     • Top with a little grated chocolate or a couple of marshmallows.


    Kitchen secret: whisking the hot chocolate and adding the milk in stages, followed by the cream, gives a frothy finish. The combination of chilled whipped cream on top and steamy hot chocolate below is a winner.

Nutritional Details

Each serving provides
  • Energy 1729kj 413kcal 21%
  • Fat 30.8g 44%
  • Saturates 19.3g 97%
  • Sugars 24.6g 27%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 812kj/194kcal

Each serving provides

12.7g carbohydrate 1.3g fibre 3.4g protein

Show us how you cook it!
Back to top