Description
Experience the rich and velvety texture of traditional Italian Hot Chocolate, known as Cioccolato Caldo. This indulgent, thick hot chocolate is made with high-quality dark chocolate, cocoa powder, and a touch of cornstarch for that luscious creamy consistency. Perfect for warming up on chilly days, it’s a decadent treat topped optionally with chocolate shavings or whipped cream.
Ingredients
Main Ingredients
- 6 ounces dark chocolate 70-74%, finely chopped
- 2 teaspoons granulated sugar
- 4 tablespoons unsweetened cocoa powder
- Kosher salt, a small pinch
- 1 tablespoon cornstarch
- 2 cups 2% milk
For Garnish (optional)
- Chocolate shavings
- Whipped cream
Instructions
- Get ready: In a small bowl, combine the chopped dark chocolate, granulated sugar, cocoa powder, and a small pinch of kosher salt. In a separate small bowl, whisk together the cornstarch with 1/4 cup of the 2% milk until smooth to create a slurry.
- Melt the chocolate: Heat a medium saucepan over medium-low heat and bring the remaining 1 3/4 cups of milk to a gentle simmer, watching carefully for bubbles forming around the edges. Add the prepared cocoa and chocolate mixture into the simmering milk. Stir continuously with a wooden spoon or heat-proof spatula until the chocolate melts completely and the mixture is smooth, approximately 4 minutes.
- Add the slurry: Slowly whisk in the cornstarch and milk slurry into the saucepan. Continue stirring briskly as the mixture thickens, which should take about 1 minute. This will give the hot chocolate its signature thick and creamy texture.
- Let cool: Remove the saucepan from heat and let the hot chocolate cool for 5 minutes. During this time, whisk occasionally to prevent a skin from forming on the surface.
- Serve: Pour the thickened hot chocolate into heat-proof cups or mugs. Garnish with optional chocolate shavings and/or whipped cream to enhance the indulgence. Serve immediately while warm.
Notes
- Use high-quality dark chocolate with 70-74% cacao for the best rich flavor.
- Whisk the cornstarch slurry thoroughly to avoid lumps in the hot chocolate.
- Stir constantly when heating to prevent scorching or burning.
- If the mixture becomes too thick, you can thin it with a splash of warm milk.
- This hot chocolate is naturally thick and creamy; avoid adding too much cornstarch to maintain the authentic texture.
- For a dairy-free version, substitute 2% milk with almond or oat milk, though texture may vary.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Italian
