Italian Hot Chocolate (Cioccolato Caldo) is a thick, rich chocolate drink unlike any other. If you want a special hot chocolate that feels fancy and just a little bit indulgent, this recipe is for you. This recipe uses good dark chocolate, a little bit of sugar, and no cream!
▢6 ounces dark chocolate 70-74%, chopped small
▢2 teaspoons granulated sugar
▢4 tablespoons unsweetened cocoa powder
▢1 pinch of salt
▢1 tablespoon cornstarch
▢2 cups 2% milk
▢chocolate shavings for garnish, optional
1.Combine the dry ingredients: In a small bowl, combine the dark chocolate, sugar, cocoa powder, and salt. Set aside.
2,Make a slurry: In a separate small bowl, whisk together the cornstarch with 1/4 cup of the milk.
Warm the remaining milk: In a medium saucepan over medium-low heat, bring the remaining 1 3/4 cups of milk to a simmer (watch for bubbles forming around the edges).
3.Add the dry ingredients to the milk: Dump the dry ingredients into the simmering milk and stir with a wooden spoon or heat-proof spatula until the chocolate is melted and smooth, about 4 minutes.
4.Add the slurry: Whisk in the milk and cornstarch mixture and continue stirring until the chocolate has thickened, about 1 minute.
5.Let cool: Remove from heat and let cool for 5 minutes. If any skin starts to appear on the surface, whisk the mixture.
6.Serve: Pour into heat-proof cups. Garnish with chocolate shavings and/or whipped cream if desired. Serve immediately.
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2 Comments
Hot chocolate recipe:
▢6 ounces dark chocolate 70-74%, chopped small
▢2 teaspoons granulated sugar
▢4 tablespoons unsweetened cocoa powder
▢1 pinch of salt
▢1 tablespoon cornstarch
▢2 cups 2% milk
▢chocolate shavings for garnish, optional
1.Combine the dry ingredients: In a small bowl, combine the dark chocolate, sugar, cocoa powder, and salt. Set aside.
2,Make a slurry: In a separate small bowl, whisk together the cornstarch with 1/4 cup of the milk.
Warm the remaining milk: In a medium saucepan over medium-low heat, bring the remaining 1 3/4 cups of milk to a simmer (watch for bubbles forming around the edges).
3.Add the dry ingredients to the milk: Dump the dry ingredients into the simmering milk and stir with a wooden spoon or heat-proof spatula until the chocolate is melted and smooth, about 4 minutes.
4.Add the slurry: Whisk in the milk and cornstarch mixture and continue stirring until the chocolate has thickened, about 1 minute.
5.Let cool: Remove from heat and let cool for 5 minutes. If any skin starts to appear on the surface, whisk the mixture.
6.Serve: Pour into heat-proof cups. Garnish with chocolate shavings and/or whipped cream if desired. Serve immediately.
I thought Egyptian people were not allowed to have any sort of chocolate to eat or drink??