Rich cioccolata calda (Italian hot chocolate)

Serves Icon
Time 10 Minutes
  • 75g dark chocolate (60-70% cocoa), chopped – see note in step 1
  • 225ml milk
  • 16g fecola di patate (potato flour – also known as potato starch, alternatively use cornflour) – see note in step 3
  • 30g sugar

How to Make It
Step 1

Place the dark chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch the water). Cook, stirring using a metal spoon, until the chocolate has melted to a smooth consistency.

Note: For best results, use good quality dark chocolate for this recipe. I prefer chocolate with 60-70% cocoa) such as Perugina however you can choose the chocolate intensity you like the most between 55 and 70% cacao.

Step 2

Microwave the milk for approximately 40 seconds on high or until lukewarm.

Step 3

Meanwhile to make the fecola di patate mixture, place the fecola di patate (potato flour – also known as potato starch) into a small bowl. Add the sugar and 3 tablespoons of the milk. Stir using a metal spoon to combine.

Note: Fecola di patate (potato flour – also known as potato starch) can be found in Italian food stores and gourmet delicatessens. Alternatively, use cornflour for this recipe.

Step 4

Once the chocolate has melted, add the fecola di patate mixture, one tablespoon at a time, whisking in between each addition until well combined. Pour in the remaining milk a little at a time and continue to whisk over the heat for another 2 minutes or until the Cioccolata calda (Italian hot chocolate) begins to thicken – buon appetito!

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