Rich Venetian Hot Chocolate ~ The Hot Chocolate of Your Dreams

Author Notes

I adapted this recipe from Michael Turback's recipe for Cioccolato Caldo found in his book Hot Chocolate.

It's meant to be served in smaller amounts. A little, or a lot, of whipped cream on top is how they serve it in Venice.

I make it with non-dairy, coconut milk beverage. Michael's recipe calls for regular, whole milk. Use whatever milk you fancy.

Use quality dark chocolate in this recipe. Lindt, Green and Blacks, Ghirardelli are all good brands that are readily available in most markets.

My Real Vanilla Bean Sugar (recipe on my blog) is wonderful in this recipe. But you can use regular white sugar too.

Cornstarch is the secret ingredient. A wee bit is mixed with water and added to the simmering chocolate, creating a thick and creamy cup of proper hot chocolate. Believe me, it works like a charm!

If you don't finish it, you can actually store it in an airtight container in the fridge for a day or two. Reheat in the microwave until warm. Stir a spoonful or two into your morning coffee for a delicious mocha.
—Jilly Inspired