Joshua Weissman
Joshua Weissman is a easy Italian recipe that serves 2. 535 calories per serving. Recipe by All Things Food on YouTube.
Prep: 7 min | Cook: 13 min | Total: 25 min
Cost: $2.97 total, $1.49 per serving
Ingredients
- 1.5 cups Whole Milk (prefer whole milk for creaminess; can substitute 2% milk)
- 4 ounces Dark Chocolate (finely chopped; 70% cacao or higher for best flavor)
- 2 tablespoons Granulated Sugar (regular white sugar)
- 1 tablespoon Cocoa Powder (unsweetened cocoa powder)
- 1 tablespoon Cornstarch (for thickening; mix with a splash of milk to form a slurry)
- 2 tablespoons Whipped Cream (lightly sweetened, for topping)
Instructions
Melt chocolate and combine initial ingredients
Add the finely chopped dark chocolate and a splash of whole milk to a small saucepan. Heat over medium heat, then stir in the granulated sugar and cocoa powder. Continue stirring occasionally until the chocolate is fully melted and the mixture is smooth.
Time: PT5M
Prepare cornstarch slurry
While the chocolate is melting, combine the cornstarch with a small splash of whole milk in a separate bowl. Mix until a smooth, lump‑free slurry forms.
Time: PT2M
Add remaining milk gradually
When the chocolate mixture is melted, slowly pour in the rest of the whole milk while whisking constantly. Continue heating until the liquid is hot but not boiling.
Time: PT5M
Thicken with cornstarch slurry
Whisk the prepared cornstarch slurry into the hot chocolate mixture. Keep heating and whisking until the drink thickens to a velvety, slightly coat‑the‑spoon consistency.
Time: PT3M
Serve
Pour the thickened hot chocolate into mugs, top each with a dollop of whipped cream, and dust lightly with extra cocoa powder.
Time: PT2M
Nutrition Facts
- Calories
- 535
- Protein
- 10g
- Carbohydrates
- 57g
- Fat
- 25g
- Fiber
- 4g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Whole Milk: 2% milk, unsweetened almond milk, oat milk
- Instead of Dark Chocolate: semi‑sweet chocolate, high‑quality chocolate chips
- Instead of Granulated Sugar: cane sugar, honey (use less)
- Instead of Cocoa Powder: Dutch‑processed cocoa powder
- Instead of Cornstarch: arrowroot powder, all‑purpose flour (use double amount)
- Instead of Whipped Cream: store‑bought whipped topping, mascarpone dollop
Equipment Needed
- Small Saucepan
- Whisk
- Measuring Cups
- Measuring Spoons
- Mug
Critical Steps — Do Not Skip
- Melt the dark chocolate gently to avoid burning.
- Whisk the cornstarch slurry into the hot liquid without creating lumps.
- Achieve the proper thickened consistency without over‑cooking.
Chef Tips from the Video
- Use high‑quality dark chocolate (70% cacao or higher) for the richest flavor.
- Keep the heat low to medium; high heat can cause the chocolate to seize.
- Whisk continuously during the thickening stage to achieve a smooth, glossy texture.
Troubleshooting
Lumpy slurry after adding cornstarch.
Whisk vigorously while adding the slurry; if lumps persist, strain the mixture through a fine mesh sieve.
Chocolate tastes burnt.
Reduce heat immediately and remove the pan from the burner; add a splash of milk to rescue the flavor.
Drink is too thin.
Simmer a little longer while whisking, or add an extra half‑teaspoon of cornstarch slurry.
Drink becomes too thick.
Stir in a small amount of warm milk until the desired consistency returns.
Storage
Refrigerator: Store leftover hot chocolate in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of milk if needed.
Freezer: Not recommended; texture may change after freezing.
Room temperature: Consume immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the chocolate base and cornstarch slurry up to step 3 and refrigerate; reheat and finish the thickening step when ready to serve.
- Whipped cream can be made ahead and stored in the refrigerator for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of Italian style hot chocolate in Italian cuisine?
Italian style hot chocolate, or "cioccolata calda," dates back to the Renaissance when chocolate was first introduced to Europe. It became a staple in Italian cafés, prized for its thick, indulgent texture that differs from the lighter cocoa drinks found elsewhere.
What are the traditional regional variations of Italian style hot chocolate in Italy?
In northern Italy, especially Turin, the drink is often made with a higher proportion of dark chocolate and sometimes flavored with a hint of vanilla or cinnamon. In the south, lighter milk‑based versions are more common, and some regions add a splash of espresso for a mocha twist.
How is Italian style hot chocolate traditionally served in Italy?
It is traditionally served in a small, thick‑walled mug or glass, sometimes topped with a dollop of freshly whipped cream and a dusting of cocoa powder. It is enjoyed as a mid‑morning or after‑dinner treat, often accompanied by biscotti.
On what occasions or celebrations is Italian style hot chocolate traditionally associated in Italian culture?
While enjoyed year‑round, it is especially popular during the colder months, at holiday gatherings, and after festive meals. In many Italian families, a cup of hot chocolate signals the end of a festive dinner.
What other Italian dishes pair well with Italian style hot chocolate?
Rich, buttery pastries such as croissants, brioche, or traditional Italian biscuits like cantucci complement the thick chocolate. It also pairs nicely with a slice of tiramisu for an extra indulgent dessert combo.
What makes Italian style hot chocolate special or unique in Italian cuisine?
Its signature thickness, achieved by using real dark chocolate and a cornstarch thickener, sets it apart from typical cocoa drinks. The result is a velvety, almost mousse‑like beverage that feels luxurious and comforting.
What are the most common mistakes to avoid when making Italian style hot chocolate?
Common errors include overheating the chocolate, which causes it to seize or taste burnt, and adding the cornstarch slurry too quickly, leading to lumps. Also, adding all the milk at once can cause the mixture to separate.
Why does this Italian style hot chocolate recipe use cornstarch instead of flour for thickening?
Cornstarch provides a clear, glossy thickening without adding a floury taste, preserving the pure chocolate flavor. Flour would introduce a heavier, grainy texture that is not traditional for "cioccolata calda."
Can I make Italian style hot chocolate ahead of time and how should I store it?
Yes, you can prepare the chocolate base and cornstarch slurry up to step 3, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stove, whisking in the remaining milk and finishing the thickening step before serving.
What does the YouTube channel All Things Food specialize in?
The YouTube channel All Things Food specializes in clear, step‑by‑step home cooking tutorials that cover a wide range of cuisines, focusing on approachable recipes for everyday cooks with an emphasis on technique and ingredient insight.
How does the YouTube channel All Things Food's approach to Italian cooking differ from other Italian cooking channels?
All Things Food blends traditional Italian recipes with modern kitchen equipment and detailed explanations, often highlighting the science behind each step, whereas many Italian channels focus more on heritage storytelling without deep technical breakdowns.
Last updated: August 25, 2026
