This Italian-style hot chocolate is a thick, decadent and delicious treat that's perfect for cold winter nights. We're using real dark chocolate, whole milk and a not-so-secret, secret ingredient to give us that glossy, creamy texture. Best enjoyed with some vanilla-bean whipped cream, or make it a little boozy with amarena cherries and amaretto.
Italian-Style Hot Chocolate
A rich, decadent and delicious treat for those cold winter nights.
Ingredients
Method
- Mix 3 tablespoon cornstarch and ¼ cup milk in a small bowl. Set aside.
- In a small-medium sauce pan combine 2 tablespoon cocoa powder, 2 tablespoon dark brown sugar and 2 teaspoon instant coffee. Whisk until no clumps remain.
- Heat the cocoa mix on low and slowly add in remaining 2 ¾ cups whole milk while continuously whisking, until the sugar has dissolved. You'll know it's dissolved when you can't see any crystals and can't taste any grit in the milk. Bring to a gentle simmer, but do not boil!
- Roughly chop 200g dark chocolate and add it in, mixing until completely melted and smooth. Finally add your corn starch slurry and whisk until thickened and glossy. Season with a pinch of salt.
- Enjoy with some whipped cream, a pinch of flaky and your favourite biscotti.
Make it Boozy
- Add 2 amarena cherries and ½ oz amaretto to the bottom of each cup. Top with hot chocolate, stir and enjoy!
Whipped Cream
- To a large mixing bowl, add 1 cup whipping cream. Then, using a hand mixer, beat the cream on high until soft peaks form. Add in 1 teaspoon vanilla bean paste and 1 tablespoon icing sugar. Continue beating until well-incorporated.
- If using amarena cherries for the boozy version, you could also fold a little cherry syrup from the jar into the whipped cream and the end for a subtle chrry flavour throughout.
Notes
This is best enjoyed in small, shallow cappuccino cups so you can finish it while it's still very hot and smooth.
For fast whipped cream, chill your mixing bowl in the fridge, or freezer, before mixing.
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