Description
Italian style hot chocolate is a different animal from our American hot cocoa. Ultra-rich and silky, Cioccolata is more akin to a pudding than a beverage—a real indulgence.
Ingredients
- 7 Tablespoons High-fat Dutch Process Cocoa
- 3 Tablespoons Granulated Sugar
- 2 teaspoons Cornstarch
- 2 cups Half-and-half, Cold
- 2 ounces, fluid Punch Abruzzo (or Kahlua If You Can’t Find Punch Abruzzo)
- 1 teaspoon Vanilla Extract
Preparation
Be sure to use the highest quality and darkest Dutch processed cocoa you can find. And if you do not have Punch Abruzzo, an Italian liqueur, you may substitute with Kahlua. If you prefer, you may omit the liqueur. This rich treat is wonderful all on its own.
Whisk cocoa, sugar and cornstarch together in a small saucepan. Slowly whisk in cold half-and-half. Over medium-high heat bring just to a boil, stirring constantly with a whisk and scraping sides and bottom of pan to prevent scorching. The mixture will darken, become glossy and begin to thicken. Decrease heat to medium. Switch to a wooden spoon or heat proof spatula. Cook about two minutes more, stirring very gently but constantly until thickened. Remove from heat. Add Punch Abruzzo and vanilla.
Serve. This one needs no adornment, except maybe a spoon . . .
