Thick and creamy italian way hot chocolate. In few minutes you can prepare a heartwarming winter delight.
I suggest to use an high quality cocoa powder and dark chocolate. If you want to make it in a low-fat version, you can avoid the dark chocolate and use a low fat milk instead.
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Makes 2 medium-small size cups
¾ oz (20 g) Dark Chocolate (at least 70% cocoa)
3 tablespoons (30 g) Unsweetened Cocoa Powder
2 tablespoons (15 g) Cornstarch
3 tablespoons (35 g) granulated White Sugar
1 cup + 1 tablespoon (250 ml) Whole Milk
½ pinch of salt
Dark Chocolate, grated
Whipped Cream (I use unsweetened whipped cream)
Prepare your serving cups:
Turn upside down your cups and dip them in Nutella untile they are evenly edged, then dip them in grated dark chocolate.
Prepare the hot chocolate:
Finely chop the dark chocolate.
In a small saucepan sift the cocoa powder and the cornstarch. Add the sugar, the salt and combine.
Add about 3-4 tablespoons of milk and stir well to combine. Add gradually the rest of the milk.
Cook over low-medium heat often whisking it: when it starts to slightly thicken add the chopped chocolate, combine and bring it to a boil.
Serve immediately into your serving cups and garnish with whipped cream; I use unsweetened whipped cream to exalt the chocolate flavor.