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
Ingredients
- 3 tablespoons Rodelle Organic Baking Cocoa
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1/16 teaspoon salt
- ⅔ cup (4 oz/115 g) bittersweet chocolate, chopped
- 3 cups (24 fl oz/720 ml) whole milk
Uses
Occasions
Directions
- In a medium saucepan whisk together the Rodelle Organic Baking Cocoa, sugar, cornstarch and salt.
- While whisking, slowly pour in the milk until combined and smooth. Lastly stir in the chopped chocolate.
- 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.
- 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!