Name: Italian Hot Chocolate (Cioccolata Calda)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 tablespoons Rodelle Organic Baking Cocoa; 1 tablespoon granulated sugar; 1 tablespoon cornstarch; 1/16 teaspoon salt; ⅔ cup bittersweet chocolate, chopped (4 oz/115 g); 3 cups whole milk (24 fl oz/720 ml)

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Italian Hot Chocolate, or Cioccolata Calda, is a luxurious treat that feels like a warm embrace on a chilly day. This velvety drink is rich, thick, and indulgent, with a smooth texture that coats your spoon like dessert.

Made with just a few simple ingredients, it’s ready in 15 minutes, making it the perfect quick escape to comfort. The deep cocoa flavor, enhanced by a hint of vanilla, is both decadent and soothing, offering a moment of pure bliss.

Unlike ordinary hot chocolate, this Italian version is almost pudding-like, creating a truly special experience. The 10-minute prep and 5-minute cook time mean you can whip it up effortlessly, whether for a cozy morning or an evening treat.

Each sip delivers a symphony of warmth and richness, leaving you craving just one more spoonful. It’s a little piece of Italy in your mug, ready to delight your senses.

What You’ll Need for Italian Hot Chocolate (Cioccolata Calda)

3 tablespoons Rodelle Organic Baking Cocoa (or any high-quality cocoa powder)
1 tablespoon granulated sugar (adjust to taste or substitute with honey or maple syrup)
1 tablespoon cornstarch (for thickening; can substitute with arrowroot powder)
1/16 teaspoon salt (enhances flavor)
⅔ cup (4 oz/115 g) bittersweet chocolate, chopped (use high-quality chocolate for best results)
3 cups (24 fl oz/720 ml) whole milk (substitute with almond or oat milk for a dairy-free option)

How to Make Italian Hot Chocolate (Cioccolata Calda)

In a medium saucepan, whisk together the Rodelle Organic Baking Cocoa, sugar, cornstarch, and salt until well combined.
While whisking continuously, slowly pour in the milk to create a smooth mixture without lumps.
Add the chopped bittersweet chocolate and stir to combine.
Place the saucepan over medium heat. Stir occasionally until the chocolate and sugar have completely melted and the mixture is smooth.
Allow the mixture to simmer for 2 minutes, stirring frequently, to thicken and activate the cornstarch. The hot chocolate should coat the back of a spoon when ready.
Divide the hot chocolate between mugs. Top with a dollop of whipped cream and a sprinkle of grated chocolate, if desired.
Store any leftovers in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Perfect Pairings: Toppings and Serving Ideas

Elevate your Italian Hot Chocolate with a dollop of whipped cream or a sprinkle of grated dark chocolate for a luxurious touch. For a festive twist, add a pinch of cinnamon or a dash of vanilla extract. Serve with biscotti or shortbread cookies for a delightful dipping experience.

Storage and Reheating Tips

Store any leftover hot chocolate in an airtight container in the fridge for up to 2 days. When reheating, gently warm it on the stove over low heat, stirring occasionally to maintain its smooth texture. Avoid microwaving to prevent separation.

Recipe Variations to Try

For a dairy-free version, swap whole milk with almond or oat milk. If you prefer a richer flavor, use semi-sweet chocolate instead of bittersweet. Add a splash of espresso for a mocha twist or a hint of orange zest for a citrusy kick.

Time-Saving Tips for Busy Days

Pre-measure your ingredients the night before to streamline the process. Use a high-quality cocoa powder and chocolate to ensure a quick, smooth melt. If you’re in a rush, skip the grated chocolate topping and enjoy it as is—it’s still delicious!

Essential Equipment for the Best Results

A medium saucepan and a sturdy whisk are key for achieving a silky-smooth texture. If you’re a fan of frothy hot chocolate, use a milk frother before serving. A fine grater works wonders for creating delicate chocolate shavings as a garnish.