Cioccolata Calda

Katie, bar the door. That ain’t your average cup of hot cocoa.  This cup of heaven has a thicker consistency and a more intense chocolate flavor than the thinner cocoa mixes that come in packets. It’s almost like liquid pudding.

Notes: A lot of recipes I’ve come across call for cocoa powder as the only source of chocolate. However, I found that cocoa powder kind of lacks depth. So, when using it as a sole source of chocolate flavor, I either boost flavor by adding espresso powder or I add another source of chocolate to the mix. Then, I stumbled across a Cook’s Illustrated recipe that pretty much solved the problem for me, as usual.  I varied it only slightly:


7 ounces granulated sugar 3 ounces cocoa powder 3 ounces Ghirardelli 60% cacao bittersweet chocolate chips 3 ounces unsweetened chocolate, chopped 1 1/2 ounces dry milk 5 teaspoons cornstarch 1 teaspoons vanilla extract 3/4 teaspoon kosher salt

whipped cream, for topping


1. Put all ingredients (except for the whipped cream, of course) into a food processor.  Process until mixture is fine.  This will take a couple minutes.  The mixture makes enough for about 12 cups of hot chocolate — or, if you prefer, cioccolata (tchoh-koh-LAH-ta) calda!

2. To prepare the hot chocolate, we’ll be using 1 cup of milk for every 1/4 cup of cocoa mix.  Note that this is so good, I almost hate to call it “cocoa mix”.  It’s much, much better than that.  Moving forward: heat milk in a saucepan over medium heat until steamy.  Add cocoa mix and whisk continuously until simmering.

3.  Remove from heat, pour in to cups or mugs, and top with whipped cream.

39 views0 comments

Recent Posts

See All