Italian Hot Chocolate
Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are
great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
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Italian Hot Chocolate
Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are
great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
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| Servings | Prep Time |
| 4servings | 5minutes |
| Cook Time |
| 15minutes |
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Ingredients
- 4cups whole milk
- 7oz dark chocolate70% cacao
- 8tablespoons cocoa powder
- 3 1/2tablespoons cornstarch
- 4tablespoons granulated sugar
Instructions
- Chop the dark chocolate into very small pieces. Place the milk on low heat.
- In a bowl mix together cocoa, cornstarch (or potato starch), and powdered sugar. When the milk is hot, but well before it starts to boil, add the mixture and start stirring, always in the same direction, avoiding the formation of lumps.
- Once bubbles start to form on the surface, add the chocolate and mix until thick and creamy. But beware: the starch will cause it to thicken even when removed from heat, so it’s a good idea to remove the chocolate from the heat before it thickens completely (otherwise you run the risk of turning it into a pudding!)
- Pour it into four mugs and serve it warm.
Recipe Notes
Make sure the milk is warm before you start adding the other ingredients.Keep the heat on low and be careful of burning the bottom.
Do not allow the chocolate to thicken too much before removing it from heat.
If chocolate clumps start to form, remove the mixture from heat and whisk vigorously until it is smooth again.White chocolate can be used instead of dark chocolate
The chocolate can be flavored with vanilla, cinnamon, coffee, nutella, orange liquor, peppermint, rum