While it may not have the same recognition as Chocolate Cliente Mexicano, cioccolata calda is the decadent Italian chocolate treat you never knew you needed during the holiday season, until now. Unlike gelato, which is available year-round, cioccolata calda is only readily available in most Italian restaurants when the weather turns cool. If you aren't currently finding yourself at Catinari, where you can find arguablly the most decadent cioccolata calda, you can follow this recipe to get your chocoalte fix for the winter!
Not for the faint of heart, Cioccolata Calda is rich, thick, and full of real chocolate.
Cook Time: 15 mins Yield: Serves 2 to 4
2 tablespoons butter
2 teaspoons to 1 tablespoon cornstarch
2 cups milk
4 tablespoons sugar
1 cup chopped chocolate or chocolate chips
Melt butter in a medium saucepan over low heat.
Whisk in cornstarch until combined and melty. If you want the hot chocolate thicker, use the maximum amount of cornstarch.
Add in milk and sugar. Increase the heat gradually to medium-high. Bring to a boil, stirring constantly. Mixture will start to thicken.
Once the mixture begins to thicken, turn the heat down to low and add in the chocolate chips. Stir constantly until well melted.
Serve hot. Keep the leftovers because it is also amazing, if not better cold!
We hope you enjoyed learning how to craft your own Cioccolata Calda! To learn about all of the decadent offerings the Italian culture encapsulates, be sure to check out our full immersive Group and Private Classes!