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
- 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.
- 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.
- 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.
- 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.
- Pour the hot chocolate into teacups or mugs, top with the whipped cream, and serve at once.