Italian Hot Chocolate

Ingredients

• 4 oz Dark Chocolate (70% cocoa or higher, chopped into small pieces)
• 1 tsp Cornstarch (Used as a thickening agent)
• 1.25 cup Heavy Cream (Preferably 35% fat, room temperature)
• 2.5 tbsp Cocoa Powder (Unsweetened, Dutch‑processed preferred)
• 2 tbsp Granulated Sugar (Organic, pure cane sugar)
• 2 tbsp Whipped Cream (Optional topping, lightly sweetened)

Instructions

1. Make Cornstarch Slurry

   Combine 1 tsp cornstarch with 2 tbsp of the heavy cream in a small bowl. Stir until smooth and let sit for 2 minutes to hydrate.

   Time: PT2M

2. Heat Cream and Dissolve Sugar

   Pour the remaining heavy cream (about 1 cup) into a saucepan, add 2 tbsp sugar, and place over medium heat. Stir constantly until the mixture reaches a gentle boil.

   Time: PT5M

3. Thicken with Slurry

   Stir the cornstarch slurry into the boiling cream. Continue whisking and bring the mixture back to a boil for about 1 minute until it thickens slightly.

   Time: PT2M

4. Add Cocoa Powder

   Whisk in 2.5 tbsp cocoa powder until fully incorporated and the color deepens.

   Time: PT1M

5. Melt Dark Chocolate

   Add the chopped dark chocolate a few pieces at a time, stirring constantly. Once each addition melts, add the next batch until all chocolate is fully melted and the drink is glossy.

   Time: PT3M

6. Finish and Serve

   Remove the saucepan from heat. Pour the hot chocolate into warmed mason jars or mugs. Top with a dollop of whipped cream if desired.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

22 g

Fat

16 g

Fiber

3 g