Italian Hot Chocolate

Imagine the comfort of warm chocolate pudding and you will understand the way Italians serve hot chocolate. Ciccolate Calda (Italian hot chocolate) is a restorative sipped and savored after a cold day outdoors whether skiing or sightseeing. It is not a milky brew but a substantive treat made with both cocoa powder and quality dark chocolate.

Chocolate comes from the Americas and was introduced to Italy in the 16th century when Duke Emmanuel Philibert of Savoy brought cacao beans to Torino. As was customary at the time, chocolate was consumed as a spiced beverage, the original pick me up. Torino maintains its status as the capital of chocolate in Italy. Some of the oldest and finest chocolate companies such as Domori, Gobino, and Peyrano are based there.

Italian-style hot chocolate is made by thickening milk with cornstarch and flavoring it with cocoa. As the mixture cooks it thickens. Then melted chocolate is added to enrich and further thicken the mixture. You can adjust the texture according to your taste by adding more milk or even a shot of espresso. A little flavoring such as vanilla extract or a fine liqueur can be added too.

Best served when it is made, this hot chocolate mixture can be refrigerated and warmed to serve later the day it is made or the next. Place plastic wrap touching the surface of the mixture then refrigerate. Scrape it into a saucepan, whisk in additional milk and bring it to a gentle simmer over low heat.

Course: Drinks

Servings: 3

Ingredients

4 ounces bittersweet chocolate, 60-70%, chopped
2 tablespoons cornstarch
2 cups whole milk
4 tablespoons cocoa powder
1 ½ tablespoons granulated sugar

Instructions

Bring a small saucepan of water to simmer. Place the chopped chocolate into a small bowl and set it over simmering water. Stir occasionally until it is smooth and melted. Take off the heat and keep warm.
Place half of the milk in a saucepan over low heat. Stir cornstarch into the remaining milk then add it to the saucepan. Sift the cocoa powder into the milk mixture, whisking until smooth.
Cook over low heat whisking constantly. Once combined add the sugar and continue cooking until thickened but not boiling for about 3-4 minutes.
Whisk in the melted chocolate, a little at a time. Then pour into small cups or glasses. Serve immediately.