For the second day of Italian Meal structure, I have a delicious beverage served for breakfast. You can check my yesterday’s Affogato post to know more about the Italian Meal Structure and recipe for a delicious coffee based dessert from Italy. My daughter loves her coffee as well as chocolate. I can serve her any dish with chocolate in it without any problem. She always finishes it off. After I bought a bag of Callebaut, I was in search of recipes that use chocolate so that I could include those chips. So when searching for beverages, I searched for an Italian chocolate based beverage and got results for hot chocolate. As I already have Easy Hot Chocolate and Argentine Hot Chocolate El Submarino in the blog, I was skeptical. But after I read the recipe, I chose to make it for the theme.
Unlike my easy hot chocolate, this recipe uses chocolate in it. And to make it really thick, corn flour is added to the mixture. You can use either dark chocolate or milk chocolate, but adjust sugar accordingly. Cooking the mixture until it thickens is a must. And hot out of stove, it may look thin but once it starts cooling down, it thickens to a rich sauce like consistency. When you scrape the bottom of the pan, the hot chocolate should leave streaks for a few seconds. You can remove it from flame at that time. I added some whipped cream topping on the hot chocolate, but you can also use marshmallows. As excepted, my daughter loved her glass of Italian Hot Chocolate!
Milk – 1 cup + 2 tbs
Milk Chocolate – 50 gm
Cocoa Powder – 1 tbs
Sugar – 1 tbs
Corn Flour – 1 tsp
Mix together corn flour, cocoa powder and 2 tbs of milk and set aside.
Bring remaining milk to boil.
Add chocolate and sugar and mix well until it starts boiling.
Reduce flame and add the corn flour cocoa milk mixture to the milk and let it boil until it thickens.
Remove from flame, pour into a serving glass, top with whipped cream, choco chips and serve immediately.