📝 About This Recipe
Unlike its watery counterparts, true Italian hot chocolate is a decadent, spoonable masterpiece reminiscent of liquid pudding. Originating in the historic coffee houses of Turin and Venice, this drink balances the intensity of high-quality dark chocolate with a silky, thickened texture. It is a sophisticated, warming ritual that transforms a simple beverage into a luxurious dessert experience.
🥗 Ingredients
The Chocolate Base
- 1.5 cups Whole Milk (full fat is essential for the richest mouthfeel)
- 4 ounces Dark Chocolate (at least 60-70% cocoa solids, finely chopped)
- 2 tablespoons Dutch-process Cocoa Powder (sifted to remove lumps)
- 2 tablespoons Granulated Sugar (adjust according to your preference for sweetness)
- 1 tablespoon Cornstarch (the secret to the signature thick consistency)
Flavor Enhancers
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 pinch Sea Salt (to brighten the chocolate notes)
- 1 pinch Ground Cinnamon (optional, for a subtle warmth)
- 1/4 teaspoon Espresso Powder (optional, to deepen the cocoa flavor)
For Garnish
- 1/2 cup Heavy Cream (whipped to soft peaks)
- 1 teaspoon Chocolate Shavings (for a professional finish)
- 1 pinch Cocoa Powder (for dusting)
👨🍳 Instructions
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1
Finely chop your dark chocolate bar using a serrated knife; the smaller the pieces, the more evenly they will melt into the milk.
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2
In a small mixing bowl, whisk together the cornstarch and 3 tablespoons of the cold milk until a smooth slurry forms with no visible lumps.
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3
In a medium heavy-bottomed saucepan, combine the remaining milk, sifted cocoa powder, sugar, espresso powder, and salt.
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4
Place the saucepan over medium-low heat and whisk constantly to dissolve the cocoa powder and sugar as the milk warms.
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5
Just before the milk begins to simmer (look for small bubbles forming at the edges), whisk in the cornstarch slurry one more time to ensure it hasn't settled, then pour it into the saucepan.
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6
Continue to cook the mixture over medium-low heat, whisking gently but continuously to prevent the bottom from scorching.
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7
Once the milk reaches a gentle simmer, add the finely chopped dark chocolate and the vanilla bean paste.
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8
Switch to a silicone spatula or a wooden spoon and stir in a circular motion until the chocolate is completely melted and the liquid is glossy.
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9
Continue cooking for another 2-3 minutes. You will feel the mixture thicken significantly; it should coat the back of your spoon heavily.
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10
Remove the saucepan from the heat immediately once the desired 'pudding-like' thickness is achieved.
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11
Pour the hot chocolate into two small ceramic cups or glass mugs, leaving a little room at the top for garnish.
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12
Top with a generous dollop of freshly whipped cream, a dusting of cocoa powder, and the reserved chocolate shavings before serving immediately with a small spoon.
💡 Chef's Tips
Use the highest quality chocolate you can find, as the flavor depends entirely on the cocoa bean. Never let the mixture reach a rolling boil, as this can cause the chocolate to seize or the milk to burn. If the chocolate is too thick for your liking, simply whisk in an extra tablespoon of warm milk to thin it out. For a dairy-free version, use full-fat oat milk or coconut milk, both of which provide the necessary creaminess. Always whisk the cornstarch into cold liquid first to avoid 'clumping' in the hot saucepan.
🍽️ Serving Suggestions
Serve with traditional Italian Cantucci (biscotti) for dipping into the thick cream. Pair with a plate of buttery shortbread cookies or fresh Palmiers. Add a side of fresh raspberries or strawberries to cut through the intense richness. For an adult version, stir in a half-ounce of Amaretto or Frangelico liqueur at the very end. Serve in small espresso cups if you want a concentrated 'sipping chocolate' experience.