Sunday, February 16, 2020
Italian Cioccolata Calda
ITALIAN CIOCCALATA CALDA
Italian Hot Chocolate
ITALIAN CIOCCOLATA CALDA
1 ½ cups whole milk (or part heavy cream for extra super decadence)
2 Tbsp Sugar
3.5 oz good quality dark chocolate, 70% or higher, broken into pieces
2 tsp cornstarch (cornflour, maizena)
Take about 4 Tablespoons of the milk and set it aside. In a medium saucepan, over low heat, slowly heat the rest of the milk and the sugar.
When the sugar is dissolved and the milk is hot, but not boiling, add the chopped chocolate and stir until it is melted.
Mix the cornstarch with the reserved milk and add it to the chocolate mixture in the pan. Stir until the mixture thickens.
Pour into mugs or cups and serve immediately.
This makes 2 large or 4 small servings.
You can serve whipped cream (the real deal!) on the side or on top for added decadence. Also nice is a sprinkling of cinnamon.
This is a basic recipe and from here you can get creative by adding some coffee liqueur, or any other liqueur, some vanilla flavoring, etc
served in very small cups, and even thicker than this recipe, but I’ve not tasted or tried that version.
WHEN ITALIAN AMERICANS COOK
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ITALIAN HOT CHOCOLATE Recipe CIOCCALATA CALDA Recipes
SUNDAY SAUCE by DANIEL BELLINO ZWICKE
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