Thick Italian Hot Chocolate, or Ciocolatta Calda in Italian, is a delightfully easy dessert that is rich, creamy, and comforting. Like all authentic Italian cooking, it focuses on the quality of the ingredients like good dark chocolate melted into rich whole milk (or a mixture of coconut milk and water for the dairy-free version).
Storage: I recommend enjoying this recipe as soon as you make it. If you choose to store it, allow to cool to room temperature then keep in an airtight container in the refrigerator for up to 3 days. Reheat in a small pot on the stove on medium heat, whisking frequently to break up any clumps.
Texture tip: Adjust the starch amount and cooking time to reach your desired thickness. I recommend starting with 2 teaspoons of starch and removing the mixture from heat as soon as it is smooth and well-incorporated. If you prefer it only slightly thickened, use 1 teaspoon of starch. If you like it very thick, almost like pudding, you can double the starch and heat the mixture longer.
Dairy-Free and Vegan - While you can use any plant-based dairy-free milk for this recipe, our recipe trials found that lite coconut milk or a 50/50 split of full-fat coconut milk and water made the most authentic Italian Hot Chocolate.
Without corn starch - Potato starch will yield the exact same result and is what we usually use in this recipe to make it corn-free. Arrowroot and tapioca starch will have a similar effect but can get a little chewy, so avoid them if possible.
Gluten-Free - Select gluten-free chocolate, cocoa powder, confectioner's sugar, and milk (if using dairy-free) brands and use a starch that is safe for gluten-free eaters. Since corn starch is commonly produced with wheat, I prefer to use a gluten-free labeled potato starch.
Refined Sugar-Free - Swap the confectioner's sugar with coconut sugar or maple syrup.
Keywords: thick hot chocolate, italian hot chocolate, hot chocolate for two
Find it online: https://vibrantlygfree.com/thick-italian-hot-chocolate/