Cioccolata Calda: The Italian Hot Chocolate Recipe

Dense and creamy, nothing says winter in Italy like a rich cup of cioccolata calda. Italian hot chocolate is thicker, creamier and richer than the American kind, which is less dense and milkier. It is made with cocoa, sugar and milk, and sometimes a little dark chocolate and a thickener such as cornstarch. The drink began in pre-Columbian South America, reached Italy through Spanish dominion and became a status symbol. The Duke of Savoy served it at a celebration honoring Torino as the new capital of the Kingdom of Savoy, and Italy, especially Piedmont, became a center of excellence for hot chocolate.

Ingredients for 2 people

• 2 cups (500 ml) whole milk
• 3.5 oz (100 g) dark chocolate, 70% cacao
• 4 tbsp (30 g) bitter cocoa powder
• 2 tbsp (15 g) cornstarch or potato starch
• 3 tbsp (25 g) confectioners sugar

How to make Cioccolata Calda (Italian Hot Chocolate)

1. Chop the dark chocolate into very small pieces. Place the milk on low heat.
2. In a bowl, mix the cocoa, cornstarch (or potato starch) and confectioners sugar. When the milk is hot but well before it starts to boil, add the mixture and stir, always in the same direction, to avoid lumps.
3. Once bubbles start to form on the surface, add the chocolate and mix until thick and creamy. Beware: the starch makes the drink thicken even off the heat, so remove it from the heat before it thickens completely, or you risk turning it into a spoon cake.
4. Pour into two mugs and serve warm. For a dash of decadence, add a dollop of whipped cream on top.

Tips

A few tips for making cioccolata calda

• Make sure the milk is warm before you start adding the other ingredients.
• Keep the heat on low and be careful not to burn the bottom.
• Do not let the chocolate thicken too much before removing it from the heat.
• If clumps start to form, remove the mixture from the heat and whisk vigorously until it is smooth again.
• For extra flavor, add vanilla, cinnamon or caramel.