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.

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.

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 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.

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.

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.

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.

It's essential not to let the milk come to a boil, as this can change its flavour profile and make it taste burnt. Mix with Hot Chocolate: Now, you can either add your chocolate directly into the saucepan or pour the warmed milk over your chocolate in a mug, mixing well until smooth and thoroughly combined.

Want it thicker? Try adding a teaspoon for cornstarch before blending. Make it a Chocolate Milkshake by adding vanilla ice cream!

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.

What is hot chocolate in Italian? ›

Throughout Italy, when the weather turns cold, hands are warmed with a small cup of rich, thick, and creamy Cioccolato Caldo, or Hot Chocolate. A little biscotti or a cookie on the side makes the perfect after dinner (who am I kidding) anytime treat.

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.

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.

The bitter cocoa beans turned into a treat that the whole world enjoys. Italy might not be the first country to make chocolates, but they are the first country that introduced hazelnut with chocolates. Making gianduia, one of the best chocolate treats in the world.

There's chocolate, and then there's gianduiotto chocolate. An ancestor of Nutella, the melt-in-the-mouth treat is as rare as it is delicious. Like most renowned Italian artisan chocolate, gianduiotto originates from Piedmont, Italy, where it's considered the “king of Italian chocolate.”

Cocoa butter is the best option as it's the natural fat present in chocolate. Alternatively, you can use a bit of vegetable oil or shortening. Start by adding just a small amount (a teaspoon for every 100 grams of chocolate should suffice), stir it in, and see if the chocolate is thin enough for your needs.

Flavored spreads add a ton of flavor without adding extra effort. Another no-fuss way to add flavor to your hot cocoa is by melting in a spoonful of your favorite flavored spread. Peanut butter, cookie butter, and Nutella are all good to add-in since their flavors pair well with chocolate.