With this Italian Hot Chocolate recipe, you'll learn to make the best hot chocolate you've ever had! It's smooth, thick and decadent but so easy to make a home in just 10 minutes. Plus using non wheaten cornflour means you've got a gluten free indulgence.
¾cup(4oz/115 grams) dark bittersweet chocolate (coarsely chopped)
2teaspoonsnon wheaten cornflour
Into a small saucepan place the chocolate and 1 cup of milk.
Place over low heat and allow the chocolate to melt stirring from time to time.
In a small bowl put the remaining ½ cup of milk and the cornflour (cornstarch). Stir to combine, ensuring all the lumps are dissolved and the mixture is smooth.
When the chocolate has melted remove the saucepan from the heat and stir in the milk/cornflour mixture. Be sure that the cornflour is still mixed through the milk as it has a tendency to settle to the bottom so give it a little stir before adding to the chocolate/milk mixture.
Add the sugar.
Return the saucepan to a low to medium heat and stir until the mixture thickens. Some bubbles will start to form around the edges and it will start to come to a simmer. However you don’t need to let it come to a boil it will thicken anyway.
Taste for sweetness. Add more sugar if you prefer. Or serve with sugar so that each can add sugar to their liking.
Pour into small cups or espresso cups to serve with a spoon on the side for scooping.
Variations and additions for this recipe.I prefer to use chocolate with 70% cocoa however if you like a sweeter hot chocolate use milk chocolate or even white chocolate.And for added flavour, try a few drops of vanilla, peppermint oil or a splash of rum or your favourite liqueur.