Keep the heat low and stop while the chocolate still flows. It continues to thicken as it cools. If it tightens too far, whisk in a little extra milk off the heat. Check the milk and chocolate labels for your guests’ needs; this preparation contains dairy and makes no blanket allergen-free claim.
Make ahead Weigh the dry ingredients and chop the chocolate ahead, keeping them separate. Cook when the cups are ready; the finished drink is best served immediately. The fifteen-minute total is a planning estimate and changes with pan size and batch size.
Cioccolata Calda: Thick Italian Hot Chocolate
Total 15 min · Prep 10 min · Cook 5 min · Yield 4 small cups
Method
Chop the chocolate finely. Melt it in a heatproof bowl over a pan of gently simmering water, keeping the bowl clear of the water. Set aside.
Sift the cocoa and cornstarch into a saucepan. Whisk in the cold milk gradually until smooth, then add the sugar.
Warm over a low heat, stirring across the base and corners so the milk does not catch.
When gentle bubbles appear and the mixture begins to coat the spoon, lower the heat. Keep stirring; stop before it becomes stiff.
Take the pan off the heat and stir in the melted chocolate until the colour and texture are even. If needed, loosen with a little milk.
Divide among small heatproof cups and serve immediately. Let it cool to a comfortable drinking temperature.
Equipment
- Kitchen scale
- Small saucepan and whisk
- Heatproof bowl and pan for a water bath
- Small heatproof cups and teaspoons
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