Cioccolata Calda (Hot Chocolate Italian-Style) Recipe
Hot chocolate made Italian-style is a pudding-like chocolate decadence!
Mmmmm... quite a nice treat! After reading the reviews, I made my own variation: A little less sugar, a touch of vanilla, and a (big) splash of International Delights Hazelnut Coffee Creamer. I always think you can't beat the combination of hazelnut and chocolate!
I used 4 packets Truvia instead of sugar and Silk Coconut milk in place of regular milk. It was thick but not as thick as pudding. I did like it but I don't think it will be something that I will crave anytime soon.
Added 3 tbs sugar instead of the one and half and it was perfect :) next time I want to add pieces of dark chocolate to the mixture.
I love this throat coating, creamy, for real hot chocolate. I don't drink the powdered junk anymore, though Swiss miss filled my childhood with happiness. I loved whisking real cacao (navitas natural brand) into some local wildflower honey on the stove top. As it heated the chocolate aroma filled my kitchen. I added in half and half because it was Christmas and we were going all the way with this hot cocoa. I had already added in the cornstarch. It would've been easier in a second step. It got hot and turned a beautiful color. We did add extra honey and vanilla. I do think it isn't sweet enough. I have been off refined sugar for over a year and I hardly ever have sweets. I added a tablespoon extra in my kids mugs too. I had no problem with the thickness of the chocolate. It wasn't like pudding at all to me. Just spoon coating, chocolate bomb of a hot liquid happiness. Thank you for the recipe!
This is WONDERFUL hot chocolate! It reminds me of the hot chocolate that they drink in the movie Chocolat. It is very thick and creamy but that's why I like it. I added three TBLS of sugar because I like my chocolate sweeter. It was the perfect amount as suggested by another reviewer. I also added two dashes of Cayanne pepper, and three dashes of cinnamon to give it that little extra kick of heat and to cut the chocolaty flavor just a bit. It was really good. I know the recipe says it makes two servings but it filled my big mug and I drank it all. If you want that extra creaminess, use either 2% or whole milk. Also, dipping sponge cake in it is heaven!
You can save yourself a lot of cleanup by making this in the microwave in a 2 cup pyrex measuring cup. Just heat the milk/coco mixture, stirring every minute or two until it gets to temperature, then add the corn starch slurry, return it to the microwave to heat some more until it is thick (the consistency should be like cooked pudding) and then pour from the pyrex cup into a mug (or 2 mugs, as it makes quite a bit). Beyond that, use 3 tablespoons of sugar and finish it off by adding a splash of Kahlua. If it doesn't get as thick as you think it needs to be, add an extra generous teaspoon of cornstarch to the slurry. Top off with whipped cream and you're in a bistro in Italy, punto e basta! I guess two more things, use good cocoa powder, and use whole milk. If you only have skim on hand, add three tablespoons of half and half and that produces the amount of fat in whole milk for this recipe.
Who needs hot cocoa mix when you can have the real thing?