Hot chocolate Tuscan-style

Cioccolata calda

Caroline Chirichella
December 12, 2013

Last winter was my first time having cioccolata calda in Italy, and I just fell in love with it. Italian hot chocolate is nothing like the American version. It is very thick, rich and not terribly sweet. In fact, it is usually served with a pack of sugar on the side if you care to make it sweeter. It is practically like pudding, no lie. This year, I got to return to the scene of the crime and enjoy my cioccolata calda again, overlooking piazza della Repubblica. But when I’m stuck at home and have a craving for some hot chocolate, I turn to my own recipes. One is a classic cioccolata calda and one has nutella… Enough said? Buon appetito!

 

Traditional cioccolata calda with cream

4 ounces of good quality dark chocolate (70% or higher, personally I prefer 85%)

1½ cups (250ml) whole milk

1 tbsp cream

2 tsp sugar

2 tbsp cornstarch

Add your milk and cream to a pot over medium heat, let it get warm, but do not bring to a boil. Add the chocolate and sugar and mix until melted and smooth. Add the cornstarch and continue to mix. Stir until everything is smooth and creamy. Pour into mugs and serve with a dollop of home-made whipped cream.

 

Whipped cream

1 cup (250ml) cream

1 tsp vanilla extract

Add the cream and vanilla extract to a small bowl and whisk with an electric beater until it looks like whipped cream!

 

Nutella cioccolata calda

4 ounces of good quality semisweet chocolate

3 tbsp Nutella or other chocolate hazelnut cream

1½ cups (375ml) whole milk

1 tbsp cream

2 tsp sugar

2 tbsp cornstarch

Add your milk and cream to a pot over medium heat, let it get warm, but do not bring to a boil. Add the chocolate, Nutella and sugar and mix until melted and smooth. Add the cornstarch and continue to mix. Stir until everything is smooth and creamy. Pour into mugs and serve with a dollop of homemade whipped cream.

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