Italian Hot Chocolate – Thick and Decadent
This thick, smooth, and creamy Italian hot chocolate is a decadent and indulgent treat, perfect for cold days when you crave something warm and chocolatey. Rich in cocoa and velvety in texture, it's the kind of comfort drink that feels like a cozy hug in a cup.
Equipment
- 1 Mixing bowl small bowl to mix corn starch with milk
- 1 Pressure cooker or medium saucepan
Ingredients
Main ingredients
- 3.5 oz chopped dark chocolate or chocolate chips bittersweet works well
- 2 tablespoon cocoa powder unsweetened
- 2 tablespoon caster sugar
- 2 cups + 2 tbsp milk whole milk preferred
- 4 teaspoon corn starch
- 1 pinch smoked salt or regular salt
Instructions
Instructions
- Mix the corn starch with 2 tablespoons of milk in a small bowl till smooth. Set that aside.
- Pour the rest of the milk into your pressure cooker or a medium saucepan if you're prepping there first.
- Add cocoa powder and caster sugar to the milk. Use a whisk and blend it good till it's all mixed.
- Turn heat up a little and toss in the chopped dark chocolate. Stir constantly so it melts down smooth without burning or sticking.
- Slowly whisk in the corn starch mixture. Keep stirring long enough so it thickens up—should take about 5 to 7 minutes. You'll notice it clinging to the whisk almost like pudding.
- Add your pinch of smoked salt or regular salt. Stir, then taste it. Sweet or salty, tweak it how you like.
- Now, if you're cooking inside the pressure cooker, seal the lid and set the valve to sealed. Let it come to pressure, then use a slow release for a couple minutes before switching to quick release. That helps keep it extra creamy.
- Serve the hot chocolate up in small cups. Don't wait or it might get too thick to handle. Enjoy it while it's warm and velvety!
Notes
Store leftovers in a glass container with a tight lid in the fridge for up to 3 days. Reheat gently on low heat, stirring continuously to avoid lumps. Freeze portions in ice cube trays for single serving treats later.