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 my experience, American hot chocolate is made with lots of milk, powdered cocoa and plenty of sugar. The result is a delicious concoction, but very different from the liquid chocolateness that characterizes its Italian counterpart. I was shocked by how rich and dark this drink was when I first tried it.

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.

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.

How much water are you using? It might be worth checking how much water a packet is designed to be used with and whether you're adding too much. How much milk did you try adding? I find that even a small amount (a teaspoon or two) can make it noticeably creamier without too much effect on the taste.

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.

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.

Is Italian or French hot chocolate better? ›

French hot chocolate, or chocolat chaud, is similar to the Italian version in that it has a very strong cocoa flavor. Several gourmet hot cocoa recipes include brown sugar for a complex, deep sweetness, while some contain only milk and chocolate! In comparison, ciocolatta calda stands out in its richness and thickness.

Both Switzerland and France are renowned for their hot chocolate, and each country offers a distinct experience. Switzerland is famous for its rich and indulgent hot chocolate. Swiss hot chocolate tends to be thick, creamy, and often made with high-quality chocolate.

Remember, this drink is hot! Use your coffee mugs, or heat-proof mugs when serving up a cup of Cioccolato Caldo. And then top with fresh cream or chocolate shavings (or both). The drink will continue to thicken as it cools, so serve it right away or keep it on very low heat and stir occasionally.

Two versions that could not be more dramatically different is American hot chocolate and Italian hot chocolate, known as cioccolata calda. Unmatched for its creamy richness and density, cioccolata calda is like drinking a warm shake.

Massachusetts is not alone in their number one selection, as hot cocoa was the most common favorite drink in the country, coming in first place in 17 states including New York, California, Pennsylvania, Delaware and Rhode Island.

Cocoa powder is also another way to thicken your hot chocolate or drinking chocolate. Any good hot chocolate mix should be a dry mixture of actual grated hot chocolate, not just cocoa powder. However, you can add some cocoa powder to it in order to add a little more thickness to your hot chocolate.

For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. Start by adding 1 teaspoon, and add more as needed to achieve the desired consistency.

Chocolate and water don't go together. Even a small splash of water in your melting chocolate will cause it to seize, becoming stiff and grainy instead of smooth and silky.