Italian Hot Chocolate or Cioccolata Calda
This homemade Italian Hot Chocolate AKA Cioccolata Calda will rival any you’ve tasted from Angelina’s Parisian version to those lack-luster packet mixes!
This dreamy liquid chocolate is perfect for post-sledding or skiing, or anytime you need to warm up from the inside out. It’s the Best Hot Chocolate bar none!!
Why You Must Make
- It’s thicker and richer than American hot chocolate.
- In fact, it’s so thick and luscious you can eat it with a spoon!
- You only need a small cup to get your fix.
- Topped with marshmallows or whipped cream and chocolate shavings, it’s even suitable for dessert!
- Half and Half – Richer than whole milk but not as rich as heavy cream
- Arrowroot – A thickening agent like cornstarch. I found it at Whole Foods and Fresh Market locally.
- Sugar – Just a touch of additional sweetness
- Semisweet Chocolate – The quality will be reflected in the taste of your hot chocolate so use the best you can afford. I used the Ghirardelli brand.
- Real Vanilla Extract – Never use imitation vanilla. Check the label. I use the Nielsen-Massey brand.
- Whipped cream, candies and/or mini marshmallows – to garnish, optional
- Use good quality chocolate for the best results.
- Make sure to cook the hot chocolate for 3-4 minutes to remove any starchy flavor (when making the Italian version).
- Serve with whipped cream and chocolate shavings or even marshmallows.
- Serve in demitasse cups as a little goes a long way.
- Offer spoons for those who’d like to eat rather than sip!
Frequently Asked Questions
Though the terms are often used interchangeably, there are differences between the two. Hot cocoa is typically made with cocoa powder, sugar, and milk. It’s sweeter and lighter than hot chocolate.
Hot chocolate has melted chocolate mixed into milk or cream. Since the chocolate is already sweet, little to no sugar is needed.
Italian hot chocolate is thicker, creamier, and richer than American and French hot chocolate. Traditionally, it has a thickening agent like cornstarch or arrowroot added along with some dark chocolate.
American hot chocolate is less dense, milkier, and made with cocoa powder instead of chocolate.
Since it’s so decadent, serve in small cups. Offer a spoon, but it’s also perfectly appropriate to sip from the cup.
Top with whipped cream and shaved chocolate or even mini marshmallows for an American twist.
You May Also Like:
- White Chocolate Coconut Latte from Crunchy Creamy Sweet
- Easy Peppermint Hot Chocolate
- Mulled Apple Cider
- Triple Chocolate Fudge Cookies
- More Beverage Recipes
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- 1 ¾ cups half and half
- 1 ½ teaspoons arrowroot (I found at Whole Foods and Fresh Market)
- 2 tablespoons sugar
- 4 ounces semisweet chocolate, finely chopped
- ¼ teaspoon vanilla
- Whipped cream or mini marshmallows, to garnish, optional
- Mix ¼ cup of the half and half with the arrowroot in a small cup till well blended and smooth. Set aside.
- Put the remaining half and half and sugar in a saucepan over medium-low heat.
- When bubbles begin forming around the edges of the pan, add the arrowroot mixture and whisk until blended and slightly thickened.
- Remove from heat and add the chopped chocolate and vanilla and continue to whisk until the chocolate has melted and the mixture is smooth.
- Serve in demitasse cups with whipped cream or mini marshmallows.
Use 2 teaspoons of arrowroot for extra thick hot chocolate!
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Amount Per Serving: Calories: 151Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 35mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 2g