Italian hot chocolate is a copycat recipe of the dense and thick hot chocolates one can order in Italy’s bars. It’s a perfect winter and Valentine’s Day beverage!

Originally published March 22, 2012.

A few years ago, Starbucks had a futile attempt to recreate the deliciously thick Italian hot chocolate concoction.

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Of course, my curiosity got the best of me and I had to try it, fully knowing that it was going to be a let down. It was nothing like hot chocolate from Italy. It is no longer on their menu–I rest my case.

What is Italian Hot Chocolate?

Back in Italy, I had tasted a thick, heavenly delight of dark, chocolatey goodness in a cup. Those of you who have been privileged enough to have tried the thick, pudding-like hot chocolate which is served in bars in Italy, do know what I’m talking about. The beverage is more of a dessert/treat than just a cup of regular hot chocolate.

What is Italian Hot Chocolate Called?

This thick and creamy beverage is called cioccolata calda densa (chock-oh-lata cal-dah den-sah), which means “thick hot chocolate.” If you’re traveling in Italy and would like to try this hot drink then just go into any bar and ask for cioccolata calda densa. They may not have it in warmer months, but as you can see, it’s a perfect choice for Valentine’s Day!

This Ciobar product is what I’ve actually been served in some bars, so you can buy it, but this homemade version will be less expensive, better tasting and healthier. If you want a higher quality Italian style hot chocolate when you’re in Italy, you can pick up some (this is so expensive, but the only place I found it online in the US!->) Baratti e Milano Cioccolata mix. I’ve found it in Eataly LA, but they don’t even carry it online and I cannot for the life of me find it elsewhere.

Truthfully, I wanted my Italian hot chocolate geared more for adults who are usually a bit more calorie-conscious. Let’s face it, who wants to drink a cup of heavy whipping cream (okay, I’d love to, but that’s not the point). Here’s a link to the puffin mugs since so many of you ask about them (I have a single puffin mug, too!)

Orzo, an Italian caffeine-free barley beverage.

So, the other day when it was raining, I decided to make a homemade version of this thick Italian hot chocolate; albeit a bit less thick than the original Italian beverage (which I think is a bit too thick). It’s still much thicker than hot cocoa, though.

If you love the Italian Deruta cup with heart shaped saucer, you can order this and so many other beautiful, handmade products at Ceramiche Sberna in Umbria. They ship so quickly you’ll be delighted, especially since they offer free shipping if you spend over a certain amount, so gather your local friends and put in a big order together!

Love chocolate? Of course you do! Try this decadent chocolate torte!

Let’s say that I’m very pleased with the outcome, and I think you will be too. Moreover, as long as you use good quality cocoa and chocolate, you can’t go wrong.

Italian hot chocolate in a Roy Kirkham cup and saucer — This cup & saucer has been discontinued, but it is a Roy Kirkham design (I LOVE all of their products! See the link below)

Roy Kirkham Design

Italian Hot Chocolate Recipe

Inspired by Ciobar hot chocolate mix. makes 1 serving

FULL PRINTABLE RECIPE BELOW

good quality unsweetened cocoa, like Perugina or Barry (do not use Hershey’s)
whole milk
good quality dark or bittersweet chocolate, chopped (like Perugina or Callebaut)
sugar
cornstarch

Put the cocoa into a small pot (off the cooktop) and add about a tablespoon or two of the milk to whisk into a paste, then add the remaining milk and continue whisking. I use this mini-whisk from OXO as it’s perfect for jobs like this to avoid clumps of cocoa.

Place the pot over medium heat and continue to whisk; add the broken chocolate. Keep whisking until the chocolate has melted.

Next, add the sugar and stir.

Continue to whisk the mixture while adding the cornstarch, before the hot chocolate comes to a boil. Turn up the heat and whisk briskly to keep the mixture smooth. As soon as it comes to a boil, remove from the heat and pour into a cup or mug. Serve immediately in a beautiful cup and saucer, like this thistle design!

Don’t be tempted to add cinnamon, nutmeg, whipped cream or sprinkles, as it won’t be Italian hot chocolate anymore. It’s also much too rich for marshmallows, if you were considering this addition.

Making it for young children? Serve them a smaller portion in an espresso cup!

It’s a perfectly sized portion of Italian hot chocolate for children, in my humble opinion.

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