from our cocoa kitchen · SURFSTR
Tiramisu hot chocolate with SURFSTR cocoa
Deep hot chocolate with espresso, finished with soft mascarpone cream and a dusting of SURFSTR cocoa—the flavour of tiramisu as a drinkable dessert in 18 minutes.
- Active preparation
- 11 min
- Cooking / baking
- 7 min
- Resting / chilling
- 0 min
- Total time
- 18 min
4 servings
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
-
Prepare
Weigh every ingredient. Reserve 2 g cocoa for dusting. Keep the bowl, mascarpone and cream cold.
-
Mix the cocoa base
Whisk 40 g SURFSTR cocoa, granulated sugar and salt together dry in the saucepan.
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Make a paste
Add the espresso and 100 g milk. Whisk until smooth and glossy with no dry pockets.
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Heat
Whisk in the remaining 600 g milk. Heat over medium, stirring, for 5–7 minutes to 70–75°C; do not boil.
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Whip the mascarpone cream
Whisk mascarpone, cream, icing sugar and vanilla to soft peaks. Do not overwhip.
-
Serve
Divide the hot chocolate among four mugs, spoon on the mascarpone cream and dust with the reserved cocoa. Serve immediately.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| per serving | per 100 g | |
|---|---|---|
| Energy (kJ) | 1581 | 584.5 |
| Energy (kcal) | 379.4 | 140.2 |
| Fat (g) | 23.5 | 8.7 |
| Saturates (g) | 15 | 5.5 |
| Carbohydrate (g) | 30.1 | 11.1 |
| Sugars (g) | 28.5 | 10.5 |
| Fibre (g) | 3 | 1.1 |
| Protein (g) | 9.4 | 3.5 |
| Salt (g) | 0.5 | 0.2 |
Calculated, not laboratory measured. Based on an estimated finished mass of 1,082 g with no evaporation loss.
Tips, storage and substitutions
Whisk the cocoa paste completely smooth before adding the remaining milk. Do not boil. Make the mascarpone cream cold and use it promptly. Chill the drink base and cream separately for up to 24 hours; reheat the base gently. Decaffeinated espresso works. Different milk or cocoa products change texture, allergens and nutrition.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa