Indulge in the luxurious, velvety embrace of thick Italian hot chocolate, a classic winter treat that feels like pure decadence in every sip. This rich, creamy beverage, known as “Cioccolata Calda” in Italy, is perfect for cozying up on chilly evenings. With its luscious texture and intense chocolate flavor, it’s a dessert-like drink that will make your taste buds dance with delight.
Ingredients
- Whole milk: 2 cups
- Dark chocolate (70% cocoa or higher): 4 oz, finely chopped
- Unsweetened cocoa powder: 2 tablespoons
- Granulated sugar: 2-3 tablespoons (adjust to taste)
- Cornstarch: 1 tablespoon
- Vanilla extract: 1 teaspoon (optional)
- Whipped cream or chocolate shavings: for garnish (optional)
Instructions
- Prepare the cornstarch mixture:
In a small bowl, mix the cornstarch with 2 tablespoons of cold milk until smooth and lump-free. Set aside. - Heat the milk:
In a medium saucepan, heat the remaining milk over medium heat until it begins to steam but does not boil. - Incorporate the cocoa powder and sugar:
Whisk in the cocoa powder and sugar, ensuring there are no lumps. Adjust the sugar to your desired sweetness. - Add the cornstarch slurry:
Slowly pour the cornstarch mixture into the saucepan, whisking continuously to combine. - Melt the chocolate:
Add the chopped dark chocolate to the saucepan. Stir gently until the chocolate is fully melted and the mixture becomes thick and smooth. - Simmer and stir:
Reduce the heat to low and let the hot chocolate simmer for 2-3 minutes, stirring constantly to prevent sticking or burning. - Add vanilla extract:
If desired, stir in the vanilla extract for an extra layer of flavor. - Serve:
Pour the thick Italian hot chocolate into cups or mugs. Top with whipped cream or chocolate shavings for added indulgence, if you like.
Serving and Storage Tips
- Serving: Serve the hot chocolate immediately while it’s warm and thick. Pair it with biscotti, cookies, or a slice of cake for a delightful treat.
- Storage: Store any leftover hot chocolate in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to restore its creamy consistency.
FAQs
1. Can I use milk alternatives instead of whole milk?
Yes, you can use non-dairy alternatives like almond milk, soy milk, or oat milk. However, the thickness and creaminess may vary.
2. Can I use milk chocolate instead of dark chocolate?
Milk chocolate can be used, but the drink may be sweeter and less intense in flavor. Adjust the sugar accordingly.
3. How can I make the hot chocolate thicker?
For a thicker consistency, increase the amount of cornstarch slightly or let the mixture simmer a bit longer.
4. Can I make this recipe ahead of time?
Yes, you can prepare the hot chocolate in advance and reheat it gently when ready to serve. It may thicken more during storage, so add a splash of milk while reheating to adjust the consistency.
Enjoy this sinfully delicious thick Italian hot chocolate for a warm, comforting treat that satisfies every chocolate lover’s cravings!
PrintSinfully Delicious Thick Italian Hot Chocolate
This Italian hot chocolate is a decadent, velvety beverage that’s much thicker and richer than typical hot cocoa. Made with high-quality dark chocolate and cocoa powder, it’s a luxurious treat that can be enjoyed on its own or topped with whipped cream or marshmallows.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Beverage
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups (480 ml) whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar (adjust to taste)
- 3.5 ounces (100 g) dark chocolate (at least 60% cocoa), finely chopped
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cornstarch Slurry:Â In a small bowl, combine the cornstarch with 2 tablespoons of the milk. Stir until fully dissolved and set aside.
- Heat the Milk Mixture:Â In a medium saucepan over medium heat, combine the remaining milk, cocoa powder, and sugar. Whisk continuously until the mixture is warm and the sugar has dissolved, ensuring there are no lumps.
- Add the Chocolate:Â Lower the heat to medium-low and add the chopped dark chocolate to the saucepan. Stir constantly until the chocolate is completely melted and the mixture is smooth.
- Thicken the Hot Chocolate:Â Whisk the cornstarch slurry again to ensure it’s smooth, then slowly pour it into the hot chocolate mixture, stirring continuously. Increase the heat slightly and cook for 2-3 minutes, or until the hot chocolate thickens to a pudding-like consistency.
- Add Vanilla Extract:Â Remove the saucepan from heat and stir in the vanilla extract. Mix until well combined.
- Serve:Â Pour the hot chocolate into small cups or mugs. Due to its richness, smaller servings are ideal. Enjoy it as is, or top with whipped cream, marshmallows, or a dusting of cocoa powder if desired.
Notes
- For a dairy-free version, substitute whole milk with almond milk, oat milk, or your preferred non-dairy milk.
- Adjust the sweetness by varying the amount of sugar according to your taste.
- If the hot chocolate becomes too thick, you can thin it by adding a little more milk until the desired consistency is reached.