Although I really am NOT a cold weather girl, the one thing I love about being in Italy once the temperature drops is the hot chocolate. Here in Umbria we are very lucky to live close to Perugia, home of the amazing Perugina chocolate company, and you can get the best cup of chocolate in Perugia that I have ever tasted. Unless you have had the pleasure of sipping a cup of thick, rich hot chocolate as they make it here in Italy it is really hard to describe. One person once described it as warm chocolate pudding, and that really isn’t too far off. This recipe makes a delicious cup of thick hot chocolate that isn’t too sweet, just how I like it. You could increase the sugar if you prefer your chocolate sweeter, and you can dress it up with a dollop of whipped cream, homemade marshmallows, or even a little orange flavored liqueur. Of course, if you really want a decadent treat, serve a cup of this with a spoonful of vanilla gelato inside!
Deborah Mele 2011
- 1 1/2 Cups Half-and-Half
- 1 1/2 Teaspoons Cornstarch
- 2 Tablespoon Sugar
- 3 Ounces Bittersweet Chocolate (at least 70 percent cacao), Finely Chopped
- In a small bowl, combine 3 tablespoons of the half-and-half with the cornstarch, whisking until smooth.
- Place the remaining half-and-half in a small saucepan over medium heat.
- Bring to a simmer.
- When the half-and-half begins to bubble around the edges, whisk in the sugar.
- Whisk in the cornstarch mixture until the half-and-half thickens slightly, usually less than a minute.
- Remove from the heat and quickly whisk in the chocolate until very smooth.
- Pour into two cups, topping with whipped cream or marshmallows if desired.