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Cooking + Entertaining

Chocolate migliaccio: the recipe for the delicious cocoa and chocolate chip variant

Chocolate migliaccio: the recipe for the delicious cocoa and chocolate chip variant


For a 22 cm circular mold

dark chocolate drops

He chocolate mileage is the greedy variant of classic neapolitan mileagethe typical Campania Carnival candy made with ricotta and semolina.

This reinterpretation of the mile, wet e creamyhas the same basic ingredients and procedure as traditional mileage, but is fortified with cocoa powder e chocolate chipswhich makes it perfect not only for the little ones, but also for those who do not prefer the taste of semolina.

Like all recipes of the peasant tradition, it is prepared with authentic and easy-to-find ingredients: the Migliaccio was originally made from mile (hence the name of the dessert) which was then replaced by semolina, to which ricotta, eggs, sugar and flavorings were added. As expected, we added cocoa powder and chocolate chips to the traditional recipe, which go well with the delicate flavor of ricotta and the aromatic flavor of orange zest.

The result is a dessert with a smooth, creamy consistency and a strong dark flavor, which is even tastier once cooled, when all the flavors have blended well.

Discover all the steps to perfectly succeed the chocolate course.

How to prepare chocolate mileage

To prepare the chocolate mileage, start by heating the milk on the stove with half the caster sugar 1. The milk should come close to boiling and be quite hot, but not boil completely.

As soon as the milk is about to boil, pour in the semolina 2, stirring until thick and lump-free. Then transfer the cooked semolina to a container and let it cool.

As soon as the semolina is cold, add the bitter cocoa and mix with a spatula or an electric whisk. Grate the fresh orange zest directly into the bowl 3.

Add the well-drained ricotta 4mix well and leave to rest for a few minutes in the refrigerator.

Crack the eggs into a bowl, add the sugar 5 and whip everything with an electric whisk, until you get a clear and frothy mixture.

Pour the mixture into the semolina 6 and mix delicately, still with an electric whisk, to eliminate lumps.

Add half the chocolate chips 7 and incorporate them with a spatula.

Pour the batter into a greased and floured 22cm springform pan and sprinkle the surface with the remaining chocolate chips 8. Bake at 180°C for 50 minutes in a preheated static oven.

Once the cooking time has elapsed, take the millet out of the oven, unmold it and let it cool for at least 2 hours, so that the flavors settle. Sprinkle the surface with a little icing sugar and serve: the chocolate mileccio is ready to be tasted 9.


Choose one ricotta rather dry, preferably sheep; if the ricotta is wet, let it flow directly in his basket for at least an hour. If you want a sweet dal more delicate tasteyou can also replace it with a vaccine.

If you wish, you can also add a pinch of vanilla or ground cinnamon; if you want an even more intense citrus note, you can also flavor with a orange blossom bottle or a thousand flowers.

To prevent the chocolate chips they melt too much, transfer them to the freezer for a few minutes: once frozen, take them out and use them according to the recipe. If you don’t have the chocolate chips available, you can always omit them or use del chopped chocolate with a knife, both black and milk.


The chocolate mileccio is preserved in the refrigerator for a maximum 3-4 daysin a special container with hermetic closure.

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