Italian Hot Cocoa Recipe – Cioccolato Caldo

This Italian hot cocoa recipe is thick and rich. By using dark chocolate chips and white chocolate chips, you get a creamy smooth hot chocolate finish and also perfect blend of sweetness. Add our Rodelle Vanilla Bean Whipped Cream to really top it off!

  • Easy
  • 15 mins
  • 6 servings

Uses: Gourmet Baking Cocoa, Pure Vanilla Extract

Occasions: Fall, Christmas

Directions

  1. In a medium saucepan whisk together the Rodelle Organic Baking Cocoa, sugar, cornstarch and salt.
  2. While whisking, slowly pour in the milk until combined and smooth. Lastly stir in the chopped chocolate.
  3. Heat the mixture on medium heat, stirring occasionally until all the chocolate and sugar has melted. Allow mix to simmer for 2 minutes to thicken and activate the cornflour.
  4. Divide the hot chocolate between mugs and enjoy with a dollop of cream and some grated chocolate on top. Store any leftover hot chocolate in the fridge for up to 2 days.

Note: this recipe was created for Rodelle by Bigger Bolder Baking - click here to read the full post and get more helpful hints and tips!

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