Coconut Hot Chocolate with Soft Meringue
Inspired by techniques from NYT Cooking.
A rich, silky hot chocolate made with a whole can of coconut milk, cocoa and dark chocolate, crowned with a soft, glossy meringue.
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Method
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Equipment
- medium saucepan
- whisk
- electric hand whisk and a clean bowl
- 3 small mugs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 443 kcal |
| Protein | 5.4 g |
| Carbohydrate | 37.2 g |
| of which sugars | 28.9 g |
| of which free sugars | 28.7 g |
| Fat | 33.3 g |
| of which saturates | 28 g |
| Fibre | 2.6 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 3 servings
Hot chocolate
- 2 tbsp unsweetened cocoa powder
- 120 ml boiling water
- 400 ml full-fat coconut milk (1 can), well shaken
- 50 g dark brown soft sugar
- 0.5 g fine sea salt or table salt a pinch
- 30 g dark chocolate (70% cocoa), chopped
- 1 tsp vanilla
Meringue
- 30 g pasteurised egg white (from a carton, about 1 egg white)
- 30 g caster sugar
- 1
Cocoa paste. Put the cocoa in the saucepan and whisk in the boiling water a little at a time to a smooth paste. Hot water blooms the cocoa and stops lumps forming.
- 2
Simmer. Add the coconut milk, brown sugar and salt and heat gently for about 3 minutes, stirring, until the sugar dissolves and the mixture is steaming.
- 3
Chocolate. Take the pan off the heat, whisk in the chopped chocolate until glossy, then add the vanilla. Keep it warm on the lowest heat.
- 4
Meringue. In a clean bowl, whisk the egg white until foamy, then add the sugar a spoonful at a time and whisk for 4-5 minutes more, until it forms soft, shiny peaks.
- 5
Serve. Pour the hot chocolate into three small mugs and spoon a cloud of meringue on top of each.
Storage
Best served at once. The hot chocolate (without meringue) keeps 2 days in the fridge; reheat gently, whisking, until steaming. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
