• There's a croissant in my hot chocolate! (Yasmin Newman)Source: Yasmin Newman

We’ve taken inspiration from the classic French breakfast – rich hot chocolate served with flaky croissants – and made it ‘hotter’ with scorched Swiss meringue, which sweetens and enriches the hot chocolate with a luscious voluminosity, plus biscuit crumbs for crunch. #DessertDate




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First came the freakshake. The newest iteration of dressed-up drinks? The hotter chocolate.

Like all Instagram-friendly desserts, it requires height, texture and architectural flourish (and another dessert glued on for good measure). But where we’re concerned, it shouldn’t simply be for show, with flavour and balance still ruling. 

We call this one the ‘pain au hot chocolat’, ‘cause it also wouldn’t be hotter without it.


  • 600 ml pouring cream
  • 600 ml milk
  • 200 g dark chocolate (70%), finely chopped
  • 3 egg whites
  • 110 g (½ cup) caster sugar
  • pinch of salt
  • 60 g digestive or Arrowroot biscuits, ground to crumbs
  • 2 large or 4 small croissants

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


This recipe makes 4 x 350 ml hot chocolates

1. To make hot chocolate, place cream and milk in a saucepan over medium heat and bring almost to the boil. Remove from heat and add chocolate.

2. Stand for 1 minute, then whisk until well combined. (It won’t taste like a rich hot chocolate yet; the Swiss meringue will add sweetness and body.) Keep warm over very low heat until needed. 

3. To make Swiss meringue, place egg whites, sugar and salt in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water). Whisk constantly until sugar is dissolved (test by rubbing mixture between your fingers; it should be smooth, not gritty). To ensure egg whites are pasteurised, continue whisking for a further 2-3 minutes or until mixture reaches 71°C.

4. Transfer to an electric mixer and whisk until stiff peaks and the mixtures cools. 

5. Place the meringue into a piping bag fitted with a star nozzle. (Alternatively, use a spoon.) Place biscuit crumbs in a shallow bowl. Pipe meringue around outside and along the rim of 4 x 350ml mugs or glasses. Dip in crumbs to coat well.

6. Divide hot chocolate among mugs. Cut the croissants in half widthwise if using 2 large croissants, or trim one end if using 4 small croissants to fit on mugs; you may need to cut a slit in the croissants to secure in place.

7. Pipe or spoon meringue around sides of croissant and over hot chocolate to cover gaps (don’t worry if a little meringue sinks into the hot chocolate). Using a kitchen blowtorch, lightly scorch the meringue, taking care not to burn croissant and crumbs (you may want to use a piece of foil to cover the croissants).

8. Scatter with remaining crumbs and serve immediately with a spoon. Stir meringue into hot chocolate to combine, thicken and sweeten, and dunk with the croissant for eating pleasure.


•Make sure to use 70% cocoa solids dark chocolate, and the best croissants that you can get your hands on.


Photography, styling and food preparation by Yasmin Newman.