Italian Hot Chocolate Recipe - Thick and Decadent! (2024)

FAQs

How do you make hot chocolate thicker? ›

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch.

Italian Hot Chocolate (Cioccolato Caldo) is a thick, rich chocolate drink unlike any other. If you want a special hot chocolate that feels fancy and just a little bit indulgent, this recipe is for you. This recipe uses good dark chocolate, a little bit of sugar, and no cream!

The best type of milk for making hot chocolate is whole milk. This is because the higher fat content in whole milk creates a creamier and richer hot chocolate. However, if you are looking for a healthier option, almond milk or oat milk can also work well as they add a subtle nutty or oaty flavor to the hot chocolate.

Italy is another European country that loves its thick hot chocolate. Their version of hot chocolate uses heavy cream and milk like the French. But unlike the French, they go an extra step by adding cornstarch to thicken the mixture even more. The result is a pudding-like consistency that is still pourable.

For instance, when chocolate comes into contact with even the smallest amount of water, it seizes. Similarly, if chocolate is overheated, it will become thick and lumpy.

Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. In some cases, a little dark chocolate and a thickening agent, such as cornstarch, are added as well.

Although made with similar ingredients, Italy's version of this universally beloved treat, cioccolata calda, is in a league of its own. Bonus: original Italian recipe by Sant Ambroeus included! Hot chocolate is one of the winter season's best perks.

Cioccolata Calda: Italy's Hot Chocolate.

Rich produce: The pocket-sized treats are made from a paste of fine cocoa mixed with the hazelnuts that grow in Piedmont's Langhe region. Perfect combination: Langhe hazelnuts, also known as tonda gentile, blend perfectly with the flavor of the cocoa butter, creating a tender, voluptuous and creamy concoction.

Why does Italian chocolate taste different? ›

Italian chocolate makers may prioritize artisanal methods, highlighting regional ingredients and traditional techniques. Ultimately, the distinction in taste and texture reflects cultural preferences, ingredient choices, and production techniques specific to each country's chocolate-making traditions.

I recommend using light coconut milk from the can. You could also use oat milk or any dairy-free milk you'd like along with the coconut milk! Unsweetened cocoa powder: a high-quality cocoa powder or cacao powder is essential. I highly recommend using Ghirardelli's 100% cocoa.

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

Hot Chocolate is made using solid chocolate melted in warm milk or cream. Hot Cocoa, however, is made from a powdered base of cocoa with added sugar and dissolved in hot water or hot milk.

Cocoa powder is also another way to thicken your hot chocolate or drinking chocolate. Any good hot chocolate mix should be a dry mixture of actual grated hot chocolate, not just cocoa powder. However, you can add some cocoa powder to it in order to add a little more thickness to your hot chocolate.

How much water are you using? It might be worth checking how much water a packet is designed to be used with and whether you're adding too much. How much milk did you try adding? I find that even a small amount (a teaspoon or two) can make it noticeably creamier without too much effect on the taste.

For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. Start by adding 1 teaspoon, and add more as needed to achieve the desired consistency.

Chocolate and water don't go together. Even a small splash of water in your melting chocolate will cause it to seize, becoming stiff and grainy instead of smooth and silky.