Italian Thick Hot Chocolate – Cioccolata Calda (Thermomix & Conventional Methods)


I remember travelling through Italy during winter when our girls were about 11 and 9 years old! My Zio Vincenzo and Zio Peppino took us all to the local bar/café in their village of Modugno in Puglia and there was this thick hot chocolate dispenser swirling around on the counter ready to pour out the thickest hot chocolate I had ever seen! This is sort of like the thick chocolate that is served with Spanish Churros, but no dunking required!!
Once you’ve had a taste of this rich, thick Italian hot chocolate all other hot chocolates you usually see served up with a couple of marshmallows on the top will just never match this! You don’t need much of this (well…sometimes you do!!) so serve them up in little espresso cups or small glasses.
(Makes 8 x 60ml serves)
250ml milk
250ml whipping cream
25-50g sugar, or to taste
30g cornflour
180g good quality 55% dark chocolate*
Whipped cream, optional to garnish
Chocolate shavings, optional to garnish
Splash of your favourite liqueur, optional
* I use Callebaut Belgian Dark Couverture 54.5% Melts or Lindt 55% Couverture Buttons (as in the photo)
Thermomix Method
  1. Place all ingredients into TM bowl and cook – 10 min | 90C | SP4 | MC On – until thickened. Too easy!!
  2. Serve immediately in 8 x 60ml small espresso cups or little glasses.
Conventional Method
  1. Place 200ml of milk, 250ml cream and sugar into a heavy based saucepan. Heat until mixture just comes to the boil.
  2. Whisk remaining 50ml of milk with cornflour until combined. Whisk into warm milk/cream and continue to heat while whisking for about 1 minute.
  3. Add chocolate pieces and continue to whisk gently until the chocolate has all melted and the mixture coats the back of a spoon.
  4. Serve immediately in 8 x 60ml small espresso cups or little glasses.
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