Venetian Hot Chocolate ~ A Warm, Liquid Chocolate Truffle in a Cup

 I found this recipe in Michael Turback’s Book Hot Chocolate. He claims that Caffe Florian, in Venice, is the spiritual home of Italian hot chocolate. Waiters, dressed in white jackets, serve this dark, thick liquid with lots of freshly whipped cream on top. Sounds right up my alley!

 

Whether it be a piece of dark chocolate or a cup of  steamy hot cocoa, I must have chocolate every single day. If I’ve had a particularly stressful evening at the hospital or when I want something really decadent, it has to be this elegant, Italian classic. It’s like a warm-liquid-chocolate-truffle in a cup… incredibly rich, dark and  luxurious, a little goes a long way. In need of a little chocolate-cheer? Sip this and be soothed. There’s a secret ingredient that makes it extra creamy.

 

 

 

Venetian Hot Chocolate Recipe 

Serves 2

Some Notes: 

I adapted this recipe from Michael Turback’s recipe for Cioccolato Caldo found in his book Hot Chocolate.

It’s meant to be served in smaller amounts. A little, or a lot, of whipped cream on top is how they serve it in Venice.

I make it with non-dairy, coconut milk. Michael’s recipe calls for regular, whole milk. Use whatever milk you fancy.

Use quality dark chocolate in this recipe. Lindt, Green and Blacks, Ghirardelli are all good brands that are readily available in most markets.

My vanilla sugar is wonderful in this recipe. But you can use regular white sugar too. The link to my vanilla sugar recipe is on the sidebar.

Cornstarch is the secret ingredient. A wee bit is mixed with water and added to the simmering chocolate, creating a thick and creamy cup of proper hot chocolate. Believe me, it works like a charm!

If you don’t finish it, you can actually store it in an airtight container in the fridge for a day or two. Reheat in the microwave until warm. Stir a spoonful or two into your morning coffee for a delicious mocha.

Ingredients:

• 1 3.5 ounce bar of quality, dark chocolate, chopped into small pieces.
• 1 cup of coconut milk beverage or regular whole milk. If you like it even darker and richer, use 3/4 cup of milk.
• 1/4 teaspoon of cornstarch mixed with 2 teaspoons of water. (See notes)
• 1 teaspoon of my vanilla sugar (recipe on link the side bar) or regular white sugar. How much sugar you add is a matter of personal preference.

Instructions:

Put the chopped chocolate in a microwave safe bowl. Microwave until chocolate melts. Be careful not to burn it. Stop and stir it a few times as you melt it in the microwave. Put the coconut milk or regular milk and sugar in a pot. Heat it on medium heat. Bring to a gentle simmer. Add some of the milk to the melted chocolate and whisk to combine. Add the melted chocolate to the pot with the rest of the milk along with the cornstarch and water solution. Simmer for 3-5 minutes, whisking the whole time. The more you cook it the thicker and creamier it will be. Sip and Enjoy!