Cioccolata Calda (Italian Hot Chocolate)

The Italian hot chocolate is renowned for its uniquely thick texture, resembling a drinkable pudding. Its richness stems from using thickening agents like cornstarch and a generous amount of dark chocolate. SSP has prepared a recipe.

Ingredients

• 1/4 cup (22g) unsweetened cocoa powder
• 2 tablespoons (15g) cornstarch (or potato starch)
• 2 cups (500ml) whole milk (additional may be needed)
• 1/4 cup (50g) granulated sugar
• 3-3.5 ounces (70-100g) of 70% dark chocolate, chopped

Method

1. Prepare the Cocoa and Cornstarch Mixture: Blend the unsweetened cocoa and cornstarch in a medium bowl until they're thoroughly mixed.

2. Heat Milk and Sugar: Place the milk in a saucepan along with the sugar. Warm the mixture over medium heat, stirring occasionally, until it begins to steam (approximately 160°F) – taking about 3-4 minutes.

3. Combine Mixtures: Remove the saucepan from heat. Pour a small amount of the heated milk into the cocoa and cornstarch mixture, whisking until it forms a smooth paste. Gradually whisk in the remaining milk, ensuring to maintain a constant texture.

4. Incorporate Chocolate: Submerge the chopped dark chocolate in the mixture, allowing it to melt for about a minute. Whisk thoroughly until fully combined.

5. Thicken the Mixture: Return the entire mixture to the saucepan over medium heat. Continue whisking frequently until it just begins to bubble and thicken (about 3 minutes). Once you observe larger bubbles, the mixture is starting to reach the desired consistency. Turn off the heat, but continue whisking for another minute as the residual heat completes the thickening process.

6. Serving: Pour the thick hot chocolate into 2-4 small mugs. For an extra touch, add a dollop of whipped cream if desired. Should the chocolate become too thick, use heat to warm some additional milk and stir to achieve the preferred consistency.

7. Storage: Should there be any leftovers, cover the top with plastic wrap before refrigerating to prevent a film from forming. It can either be enjoyed cold as a pudding or reheated after whisking more milk into the mixture to restore its fluidity, microwaving in 20-30 second intervals without overheating.

Enjoy your warm, decadent Italian hot chocolate, thick enough to savor just like a dessert!

Earlier, SSP shared a Fuzzy Navel cocktail recipe.