If you’re looking for a spoon dessert that satisfies the whole family, the Coppa Malù is just what you need. It’s a simple, creamy and irresistible chocolate cup — the kind of dessert you make in fifteen minutes and that looks like it came from a pastry shop.
The base is a thick, velvety cocoa cream, made without eggs and without butter, prepared on the stovetop with minimal stirring. Once cooled, it becomes the most indulgent thing you can put in a glass. With whipped cream on top and a fresh strawberry, you have an applause-worthy dessert.
Perfect after dinner, as a special afternoon treat or to celebrate something small but lovely, like a day that went well.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the chocolate cup
- 1 1/2 cups whole milk
- 5 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- 4 tbsp cornstarch
- as needed whipped cream
- as needed chocolate shavings (shaved)
- 4 strawberries
Tools for the chocolate cup
- 1 Saucepan
- 1 Whisk
Steps for the chocolate cup
To prepare the chocolate cup, in a cold saucepan pour the cocoa,
the sugar and
the cornstarch.
Add the milk little by little,
continuing to whisk until there are no more lumps.
Put the saucepan over medium-low heat and cook, stirring continuously — never stop, otherwise the cream will stick to the bottom.
When the mixture thickens and starts to “bubble,” it’s ready. It takes about 8-10 minutes.
Pour the cream into the cups and let cool at room temperature, then transfer them to the fridge for at least 30 minutes.Before serving, decorate with plenty of whipped cream,
chocolate shavings and
a fresh strawberry.
The chocolate cup is ready to be enjoyed.
HOW TO STORE
The cups can be stored in the fridge, covered with plastic wrap, for 2 days. The longer they rest, the firmer and more flavorful the cream becomes; they’re even better the next day. Do not freeze: the texture would change completely. Add the whipped cream topping only at serving time.
TIPS
Use whole milk for a richer and more velvety cream; with skim milk the result is still fine but a little less full-bodied.
If you want a more intense flavor, replace 50 g of milk with heavy cream: the result is breathtaking.
For an even more indulgent version, add a teaspoon of vanilla extract while the cream is still hot; it pairs wonderfully with the cocoa.
FAQ (Questions and Answers)
Can I use rice starch instead of cornstarch?
Yes, it works! The cream will be slightly milder in flavor and a bit softer in texture. Use the same amounts.
Can the chocolate cup be made lactose-free?
Absolutely. Replace the milk with a plant-based drink; full-fat oat or soy milk give the best result, yielding a nice thick and creamy texture.
How do I avoid lumps in the cocoa cream?
The secret is to add the cold milk little by little at the beginning, whisking before you even turn on the heat. If you mix the dry powders well and then incorporate the liquid gradually, lumps won’t form.
