If extra decadent Italian hot chocolate doesn’t say, “I love you,” then I don’t know what will. A few minutes stirring over the stove will yield a rich, thick, deeply chocolate cup of pure joy! It’s a nice recipe to have in your back pocket for Valentine’s Day, or just to warm up on a chilly evening.
This past December I visited Chicago with my family. We discovered we booked a hotel right next door to Eataly, the Italian food mega-store. What a perfect accident for a food obsessed person like me! Every morning we made our way to Eataly, unwrapping a few layers of clothes to enjoy a simple breakfast before our daily explorations. It truly felt like a vacation eating apricot filled cornettos (Italian croissants) and prosciutto cotto and aged cheddar brioche sandwiches every morning with my espresso cup filled with Italian hot chocolate.
After a few tries I finally replicated that decadent experience. Lightly sweet, thick, and rich with actual chocolate melted right in, this is the hot chocolate you never knew you needed. No marshmallows here, just a spoonful of barely sweetened whipped cream. The secret to Italian hot chocolate is cornstarch, which gives the drink its signature thick texture. Some Italian recipes make warm pudding, but that’s a bit too thick for this American. This recipe makes four decadent servings, or two extra extra decadent ones. I hope you love it as much as I do, let me know below!
Extra Decadent Italian Hot Chocolate
- Italian Hot Chocolate
- 2 1/2 cups milk 600ml, divided
- 4 oz chocolate 120g
- 3 Tablespoons dark cocoa powder 20g
- 2 Tablespoons cornstarch 20g
- 2 Tablespoons sugar 20g
- Whipped Cream
- 1/2 cup heavy cream
- 1 Tablespoon sugar
- In a medium saucepan, whisk together the dry ingredients to break up any lumps. Pour in 2 cups (500ml) of the milk and the chocolate chips, then stir to combine. Over medium high heat cook, whisk the hot chocolate, making sure to get into the corner of the pot to avoid any lumps. Continue cooking until the chocolate has melted and the mixture has simmered for 30 seconds to 1 minute to cook the cornstarch.
- While the hot chocolate is cooking, whip the heavy cream and sugar together to form soft peaks. Set aside until ready to use.
- Remove from the heat and whisk in the remaining 1/2 cup (100ml) of the cool milk. This will bring the temperature down to a drinkable level, and delay the skin forming on top. Divide into the 2 to 4 cups. Top immediately with whipped cream, serve, and enjoy.
- Store any leftovers in the refrigerator, heating gently on the stove or microwave before serving again. Add a tablespoon of milk if it becomes too thick upon reheating.