Cappucino Au Chocolat Recipe
Chocolate coffee topped with Chantilly & Nutella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Café au chocolat
Chantilly (chantilly crème)
Garniture & finition
Method
Café au chocolat
- 1
Melt chocolate and prepare milk
Chop the bittersweet chocolate finely. In a small saucepan over low heat, combine the whole milk, chopped chocolate, cocoa powder and granulated sugar. Warm gently, whisking constantly until chocolate is fully melted and the mixture is smooth and steaming but not boiling (about 3–4 minutes). Remove from heat.
- 2
Brew espresso
Pull two fresh espresso shots (about 60 ml total). If you don't have an espresso machine, brew a very strong coffee (Moka or stovetop) to yield roughly the same volume and strength.
- 3
Combine coffee and chocolate milk
Pour the hot chocolate milk into a pre-warmed cappuccino cup (about 250–300 ml), leaving room for foam and whipped cream. Add the espresso shots and stir gently to combine. Taste and adjust sweetness if needed.
- 4
Create microfoam (optional)
If you have a steam wand: froth a small portion of milk to create a velvety microfoam and spoon or pour it on top of the combined beverage. If not, heat ~30 ml extra milk and froth with a handheld frother or by shaking vigorously in a sealed jar; spoon foam on top.
Chantilly (chantilly crème)
- 5
Whip cream
Place a chilled mixing bowl and whisk (or beaters) in the refrigerator for a few minutes to chill. Pour the very cold heavy cream into the bowl, add icing sugar and vanilla extract. Whip by hand or with an electric mixer on medium-high speed until soft peaks form (about 1.5–2 minutes). Do not overwhip — you want a light, pipeable Chantilly.
- 6
Transfer to piping bag
Spoon the whipped cream into a small piping bag fitted with a round or star tip (or use a zip-top bag with a corner snipped). Keep chilled until assembling.
Garniture & finition
- 7
Assemble
Place 1 tablespoon of Nutella in the center of the hot beverage and stir gently just to create a ribbon of hazelnut-chocolate flavor (or leave as a dollop on top for visual effect).
- 8
Top with Chantilly
Pipe or spoon a generous swirl of Chantilly cream on top of the cappuccino au chocolat, forming a mound that sits above the rim if desired.
- 9
Finish and serve
Dust with a little chocolate shavings or cocoa powder. Optionally drizzle a tiny extra thread of Nutella warmed slightly (5–10 seconds in the microwave) over the whipped cream. Serve immediately with a teaspoon.