Italian Hot Chocolate- A Decadent Treat That’s Easy to Make.

I’m excited to share this with you because I think you will like it.

 It’s a recipe for Italian hot chocolate that I made other day. Normally I wouldn’t think of making it this time of the year, but I’m not usually following a stay-at-home mandate either. 

The first time I had hot chocolate like this, I was in Florence.  The hot chocolate there is so delicious because it’s thick, like melted chocolate. I like to think of it as a rich dessert rather than a warm beverage. When you make it, serve it in a pretty cup. It will make your Italian hot chocolate experience feel even more decadent!

The recipe I use is from Williams-Sonoma’s Florence cookbook. I've had this book for quite some time. 

 There's a big chocolate blob in my cookbook.  I've used this recipe page a lot!

Treat yourself, your family and friends. It’s easy to make and they’ll be impressed.

* If you don't do dairy, substitute a nut milk. It tastes just as good.

INGREDIENTS FOR THE HOT CHOCOLATE

3/4 cup unsweetened cocoa powder

1/3 cup granulated sugar

3 cups whole milk ( I use a nut milk )

1 1/2 teaspoons arrowroot ( a thickener similar to cornstarch)

1/2 cold water

FOR THE WHIPPED CREAM (Optional)

3/4 heavy cream, well chilled

1 1/2 teaspoons confectioners’ sugar, sifted

Makes 6 servings

HOW TO MAKE THE HOT CHOCOLATE

1. To make the hot chocolate, in a heavy-bottomed saucepan, whisk together the cocoa powder and granulated sugar. Place the saucepan over low heat and vigorously stir in 1/2 cup of the milk, a few tablespoons at a time. When the mixture is smooth (with no lumps), stir in the remaining  2 1/2 cups milk. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, for 5 minutes. Remove from the heat and let cool for 5 minutes.
2. Return the hot chocolate to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool slightly.
3. In a small bowl, dissolve the arrowroot in the cold water. Pour into the hot chocolate. Bring to a boil over medium heat one final time, stirring constantly, then remove from the heat.
4. To make the whipped cream, in a bowl, combine the cream and confectioners’ sugar. Using a wire which or electric mixer, beat until the cream is light and fluffy and holds soft peaks, about 4 minutes.
5. Pour the hot chocolate into teacups or mugs, top with the whipped cream, and serve at once.