
ITALIAN HOT CHOCOLATE MIX
Ingredients
Italian Hot Chocolate Mix
- 150 g (3/4 cup) caster sugar
- 80 g (2/3 cup) unsweetened cocoa powder
- 60 g (1/2 cup) cornstarch
- 100 g (3,5 oz) dark chocolate high quality bar chilled
- 1/4 tsp salt
Creamy Italian Hot Chocolate
- 50 g (1/3 cup) Italian Hot Chocolate Mix
- 240 ml (1 cup) milk room temperature or lukewarm
Instructions
Italian Hot Chocolate Mix
- In a large bowl sift together sugar, cocoa, cornstarch and salt.
- Chop very finely the chilled dark chocolate and incorporate it to the sugar-cocoa mix.
- Store the cocoa mix in an airtight container for up to 6 months.
Creamy Italian Hot Chocolate
- For one large serving cup (or two small servings) place 50-55 g (1/3 cup) of Italian Hot Chocolate Mix in a small saucepan.
- Add 3-4 tablespoons of milk and stir well to combine: this will prevent lumps. Add gradually the rest of the milk (use overall 240 ml – 1 cup milk).
- Cook over low-medium heat stirring very often and bring to a boil.
- When it starts boiling, cook for about 1-2 minutes until thickened a bit and keep on stirring: the more you will cook it, the more it will thickened.
- Serve immediately into your serving cups and garnish with unsweetened whipped cream (optional).
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Don’t lose any recipe!
Tips:

To easily chop very finely your dark chocolate, I suggest to chilled it in refrigerator for few hours, mostly if you live in a hot climate.

When you make Italian hot chocolate to get a smooth and creamy mix without cornstarch lumps, I suggest to use lukewarm or room temperature milk and start adding only 1-2 tbsp of milk in the hot chocolate mix and mix it until become a thick but smooth paste; then you can gradually add the rest of the milk keep on stirring.

Italian Hot Chocolate becomes creamy and thick thanks to cornstarch: the most you cook it, the most it becomes thick! If you like a more runny consistency, remove it from the heat when start simmering. If you prefer a thicker and super creamy hot chocolate, cook it for 1-2 minutes more.