Tuesday, December 4, 2012

Decadently Thick Italian Hot Chocolate





I grew up watching Willy Wonka and coveting a swim in his chocolate river. I wanted to glide through that river of chocolate, taking large gulps along the way. Friends, I have found my personal chocolate river. This hot chocolate is the most decadent I can imagine. It is thick, but not overly so, making it glide down and coat your throat with chocolate. Amazingly enough this is also great cold. It might even be better. I'm always torn whether to drink my whole glass while it is hot, or save some so I can have it the next morning cold. You too can be torn whether to swim luxuriously through this river of hot or cold chocolate!



Ingredients

2 tablespoons butter
2 tsp cornstarch
2 cups whole milk
4 tablespoons sugar
1/2 cup milk chocolate chips 
1/2 cup bittersweet chocolate chips

Instructions

 1. Melt butter in a medium saucepan for low heat.

2. Whisk in cornstach until combined and melty.

3. Add in milk and sugar. Increase the heat gradually to medium-high. Bring to a boil, stirring constantly. Mixture will start to thicken.

4. Once the mixture begins to thicken, turn the heat down to low and add in the chocolate chips. Stir constantly until well melted.

5. Serve hot. Keep the leftovers because it is also amazing, if not better cold!






When it comes to heating milk, gentle and slow is the way to go. If milk gets too much heat, or heats to quickly it can scorch. Yes, you can burn milk and it is pretty gross. Stirring constantly helps prevent scorching because it keeps the liquid flowing so that none of it should be touching the sides of the pan long enough for scorching to occur. 


5 comments:

  1. Just made it. Oh, yum! This stuff could really be dangerous. I think I am in chocolate heaven!

    ReplyDelete
  2. OMG! This looks yummy! Can I bathe in it?

    ReplyDelete
  3. Just made it and it is delicious, but much too rich for anything more than a few sips!

    ReplyDelete
  4. instead of cornstarch what could i use ?

    ReplyDelete
    Replies
    1. You could use flour, but there would be a distinct "flour" taste. Uncommon thickening agents like arrowroot flour or rice flour would also work, but the result would not be the same.

      Delete

ShareThis