It appears that my chocolate binge has returned with the hottest thing since my peanut butter chocolate brownies of a fortnight ago (but whose judging, right?) On a serious note, I’ve concocted a little something that has the potential to revolutionize your winter nights- Cioccolata Calda. In layman’s terms, Italian hot chocolate (fancy that – the Italians have more to their credence then complex carbohydrates & the best gelato, ever).
Truth be told, this mouth-watering concoction was driven by my dire need to stay warm during these cold winter night’s in Cape Town. In search of the perfect recipe to appease my taste-buds (and ease my goosebumps), I’d come across a fair share of recipes, most unique amongst them having corn starch as an added ingredient (corn starch is a common thickening agent.. but has the potential to transform your standard runny hot chocolate into a creamy hot chocolate delight.
All things considered, I initially thought that I’ve found my new winter love with this Cioccolata Calda. However, I came to discover (basically, i couldn’t finish the whole cup) that if you were to opt for your Italian hot chocolate to cool (or even to be put in the fridge), it doubles up as a neat and sweet chocolate pudding – the perfect cross between a chocolate mousse and a chocolate ganache – incroyable (this new word will make sense once you’ve triedla Cioccolata Calda)!
In toto, it took about 8 minutes to whip this up… although you’re likely to consume it way faster. However you choose to enjoyla Cioccolata Calda… bon appetit!
Recipe: Makes two cups
2 cups of milk
2 heaped tablespoons of raw cocoa
2 teaspoons of sugar (or agave crystals/honey)
2.5 teaspoons of corn starch
Allow the milk to warm first
Add the sugar, cocoa and corn starch and whisk quickly to avoid lumps
Allow it to come to a boil (this allows the corn starch to cook out)