Here’s a little something in honor of yesterday’s announcement. Not only is this hot chocolate “Italian” (thereby conjuring up dreams of sunny Positano), its warmth makes it perfectly suited to the dreary weather we’ve been having here in DC. So to boil it down for you (no pun intended), I can’t think of a better beverage recipe to share with you. But, more than just my good timing, what I find particularly remarkable and telling of just how tasty this is is the fact that I generally shy away from bittersweet/dark-chocolate anything, and yet found this minimally sweet, maximally chocolate drink to be quite delicious. I’m a milk-chocolate girl through and through, but even I can appreciate the beauty of a smooth and thick cup of bittersweet hot chocolate.
Now, what makes a hot chocolate “Italian”? Follow along and I promise to tell you.
To make two servings, you’ll need: 4 ounces bittersweet chocolate, 1½ cups whole milk, 2 tablespoons sugar, and 2 teaspoons cornstarch.
Cornstarch? I know. I was similarly perplexed, but came across the ingredient in most similarly named recipes, but more importantly, found a little bit of cornstarch goes a long way to giving the drink a nice velvety smooth consistency. I’m all for it.
As for what makes this “Italian”: Italian Hot Chocolate is rich and thick with a pudding-like texture. The hot chocolates we’re used to are more milk than chocolate. Italians prefer theirs the other way around. I’m all for that too.
Start with a small saucepan over low heat and melt the chocolate with the help of a dash of milk. Stir with a wooden spoon until the chocolate is melted.
Increase the heat to medium-low and gradually add remaining milk. Mixing until combined like so.
Add sugar and mix in the same way.
Next, whisk in corn starch and continue cooking over medium low until it becomes thick and creamy, about 2 minutes.
So creamy that the hot chocolate should coat your wooden spoon quite nicely.
Pour saucepan hot chocolate contents into two cups and enjoy.
Here’s a closeup shot to show you just how thick and perfectly creamy this is, without being too over-the-top rich, if that makes sense.
And here’s a picture with one cup empty, or nearly empty (again, thick and leaves a trail), to show just how delicious (and easy!) homemade Italian Hot Chocolate really is.
Italy can’t get here soon enough. Cheers to that!
- 4 ounces bittersweet chocolate
- 1½ cups whole milk
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- In a small saucepan over low heat, melt chocolate with a dash of milk. Stir with a wooden spoon until the chocolate is melted.
- Increase the heat to medium-low and gradually add remaining milk. Mixing until combined.
- Add sugar and mix in the same way.
- Whisk in corn starch and continue cooking over medium low until it becomes thick and creamy, about 2 minutes.
- Serve in two cups and enjoy!
- Makes 2 servings.