Thick Italian Hot Chocolate

Rich, spoon-coating Italian hot chocolate made in 10 minutes with dark chocolate and a simple starch slurry. Naturally gluten-free with a dairy-free option.

Course Dessert, Beverage

Cuisine Italian

Keyword thick hot chocolate, italian hot chocolate, cioccolata calda

Prep Time 5

Cook Time 5

Total Time 10

Servings small servings

Calories 258kcal

Author Jamie Monkkonen

Ingredients

2 teaspoons cornstarch or potato starch
1 cup whole milk , divided (235 ml)
1 ¾ ounces dark chocolate , chopped into small pieces (50 grams)
1 ½ tablespoons powdered sugar
1 tablespoon cocoa powder

Instructions

Make the starch slurry: In a small bowl, whisk the cornstarch or potato starch with 1 tablespoon of cold milk or water until completely smooth. Set it aside.
2 teaspoons cornstarch or potato starch
Heat the milk: Pour the remaining milk into a small saucepan. Heat over medium-low heat, stirring frequently, until the milk is steaming.
Do not allow the milk to boil (turn down heat if needed).
1 cup whole milk
Melt the chocolate: Add the finely chopped dark chocolate, powdered sugar, and cocoa powder. Whisk continuously until the chocolate has completely melted and the mixture is smooth.
1 ¾ ounces dark chocolate, 1 ½ tablespoons powdered sugar, 1 tablespoon cocoa powder
Thicken the hot chocolate: Whisk the starch slurry again immediately before using it. Slowly pour it into the saucepan while whisking. Continue heating and whisking for approximately 30 to 90 seconds, or until the hot chocolate begins to coat the back of a spoon.
Remove it from the heat while it is still slightly thinner than your preferred final consistency. It will continue to thicken as it cools.
Serve: Divide the hot chocolate between two small cups. Serve immediately, either plain or topped with whipped cream and chocolate shavings.

Notes

Thickness: Use 1 teaspoon starch for a lightly thickened drink or 2 teaspoons for the classic spoon-coating texture. If the finished drink is too thick, whisk in warm milk 1 tablespoon at a time.

Dairy-free option: Replace the whole milk with 1 cup light coconut milk or ½ cup full-fat canned coconut milk mixed with ½ cup water. Use dairy-free chocolate and toppings.

Corn-free: Replace cornstarch with the same amount of potato starch.

Gluten-free: Cornstarch and potato starch are naturally gluten-free. Check packaged chocolate, cocoa powder, and toppings for cross-contact based on your needs. I used a gluten-free labeled potato starch.

Storage: Refrigerate in an airtight container for up to three days. Reheat gently over low or medium-low heat, whisking frequently. Add milk as needed to loosen the texture.

Nutrition