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

FAQs

How do I make my 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.

You may think something this decadent is made with heavy cream, but it's not! With real chocolate, cocoa powder, 2 percent milk, and cornstarch used to thicken it, this Cioccolato Caldo is much richer, and enjoyed in smaller quantities than American-style hot cocoa.

Unmatched for its creamy richness and density, cioccolata calda is like drinking a warm shake. Being less dense, American hot chocolate shares the same texture as a bowl of soup, even when it's made with milk.

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.

Dairy Milk: Full cream dairy milk remains a classic choice for a rich, velvety hot chocolate. Plant-Based Milks: Soy, oat, almond, and coconut milks offer delightful plant-based alternatives, each adding a unique twist.

The cornstarch version thickened quickly, making the hot chocolate very thick and creamy, and in the end we decided on a combination of cornstarch and confectioner's sugar, for the ideal texture and sweetness.

Marshmallows: The Unsung Hero

Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.

If the hot chocolate doesn't thicken, add a slurry of cornstarch and milk (dissolve ¼ teaspoon of cornstarch in a tablespoon of cold milk) to the hot chocolate and continue stirring over medium high heat until slightly thickened.

Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States.

Does Italy have good hot chocolate? ›

Hot chocolate in Italy often has an almost pudding-like texture – lightweight espresso spooons sometimes even stand upright in the cup. Instead of water and powder, it's made with real pieces of chocolate, sugar, and milk. It's melted in special machines that mix the chocolate constantly to avoid burning and lumps.

But not just any chocolate: A cup of thick and rich French chocolat chaud. This exquisite blend of butter, melted chocolate, and whole milk doesn't resemble anything similar to the murky, watery hot chocolate we're used to in America.

Most Nostalgic

We'd be remiss not to include Swiss Miss in our taste test because when it comes to hot chocolate mix, it's by far the most well-loved. Swiss Miss makes a variety of flavors of powdered hot chocolate mix from seasonal favorites like pumpkin spice to mix made with unicorn-shaped marshmallows.

Like many Mexican candies, Mexican chocolate carries a twist of spice and heat, usually from spices like cinnamon, chili powder, or cayenne pepper. This makes Mexican chocolate a decadent treat, however it's served!

A: One way to thicken your runny ganache is by adding more chocolate. Heating it up and then adding in parts of chocolate can help the ganache to thicken. You could also let it cool down and thicken naturally as it cools.

Third option would be to add a pinch of salt. It can help balance the flavors (a pinch isn't enough to make it not-sweet), and it's commonly described that less salt can make something taste "watery", and adding a touch of salt makes things taste more balanced.

The solution is to include pieces of dark chocolate. You can use Bittersweet Couverture Chocolate from Tulip, which has a classy and refined taste. Adding dark chocolate slices will not just make your drink less sweet, but it will also enhance your hot chocolate's quality, making it richer and more decadent!