Have you ever had a delicious European-style hot chocolate on your travels and thought: ‘I just have to find out how to make this’? Me too! Luckily, this thick Italian hot chocolate is super easy. Grab 4 store cupboard ingredients and in just 5 minutes you’ll have the best hot chocolate ever.
Naughty but nice chocolate recipes!
I used to have a little tradition here on the blog of posting naughty recipes in January when everyone is trying to diet after the holidays.
Some of my naughty New Year chocolate posts include these 5 minute chocolate pots (there’s a reason they’re one of the most popular recipes on the blog).
These strawberry and angel cake skewers with chocolate dipping sauce are slightly naughty too, but feature fruit too to fool people into thinking they’re healthy.
Then there’s this 30-minute healthy chocolate cake. You might like to head on over and check out this post instead if you’re trying to be good.
What’s Italian hot chocolate?
This thick Italian hot chocolate recipe is one of those recipes I’ve been wanting to master for YEARS, ever since I first dunked a churro in a cup of thick Spanish hot chocolate when I was studying in Spain.
Wait a minute – Spanish or Italian? [imagine big shoulder shrug]
You may find this going by several names: Italian hot chocolate (cioccolata calda), Spanish hot chocolate, or just simple thick hot chocolate, which is what I like to call it.
Actually, you can find it in several European countries.
Best of all, this hot chocolate is good for you
Most importantly, I understand that some Italians (and Spaniards no doubt) see cradling one of these thick hot chocolates in your hands with a group of friends or family an important ritual that’s good for your health [imagine big thumbs up].
Millions of Europeans can’t be wrong. So this easy chocolate treat is officially good for you.
Ingredients in cioccolata calda
Whatever you want to call it, one thing is clear. This hot chocolate is rich and decadent and yet quick and easy to make with just 4 simple store cupboard ingredients:
- chocolate
- milk
- sugar
- corn starch / corn flour
You can use any kind of chocolate you like but I like to make it with a high cocoa content dark chocolate – around 70%. That makes it ‘healthy’ hot chocolate too, right?
So it’s fine to make it in January after all – or any time!
How to make Italian hot chocolate
You’re just 5 minutes, 4 ingredients and 3 steps away from the most delicious hot chocolate of your life.
Step 1: Heat the milk and sugar together in a saucepan, then break the chocolate into it and whisk until it melts in.
Step 2: Add the cornstarch/cornflour and cook for a few minutes until the hot chocolate starts to get thick.
Step 3: Pour into small cups, grab a churro, donut or spoon (!) and… enjoy!
How to serve thick hot chocolate
This thick hot chocolate is a delicious treat as it is or of course you can put some cream and marshmallows on the top.
I’m not a big cream and marshmallows fan (crazy, right?) so I like to have a donut or some churros handy for dipping instead.
I’ve received a complaint or two about this recipe – too much chocolate. But of course, we all know this is impossible.
If truth be told, this is more of a dessert than a ‘hot chocolate’ that you curl up next to the fire with. I can live with that if you can.
Delicious as this Italian hot chocolate may be, I can never finish a whole regular cup of it. I need to remember that my eyes are bigger than my tummy when it comes to this recipe and serve it in an espresso cup.
What to do with the leftovers
If there are any leftovers, you can pop them in the fridge.
They thicken up even more when refrigerated and make the most delicious chocolate pudding you can imagine.
Hot chocolate, pudding, or sauce?
In fact let’s be honest here. This makes a delicious thick hot chocolate and chocolate pudding, but it could also make a fine chocolate sauce for cake or ice cream.
Entertaining and not much time to make dessert? I’m sure no one would complain if you served them a little cup of this thick hot chocolate with a pile of fresh donuts on the side.
P.S. I love these cute cups for serving this thick Italian hot chocolate in! (affiliate link)
More really easy desserts
- 5-minute chocolate banana ice cream (healthy nice cream!)
- 6-ingredient gooey Swedish chocolate cake (you’ve got to try this!)
- Easy magic lemon pudding (the most controversial recipe on my blog!)
- No bowl chocolate pecan bars (magic bars!)
- 5-minute chocolate pots (only 4 ingredients!)
If you’d like 11 really easy dessert recipes (6 ingredients or less) all in one place, check out the list! They include some of the easy desserts listed above and more.
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Thick Italian hot chocolate
Ingredients (UK/Australia? Click below for grams/ml)
- 7 ounces chocolate good quality (I like 70% dark), plus a little extra for sprinkling (optional)
- 1 tablespoon sugar optional
- 1 cup milk
- 1 teaspoon corn starch cornflour (UK), mixed with a little milk
Instructions
- Heat the milk and sugar together in a small saucepan and whisk, then break the chocolate into it.
- Continue to heat while you whisk until all the chocolate has melted into the milk.
- Add the constarch / cornflour and cook for 2 to 4 minutes until the mixture has thickened a little (it should coat the whisk).
- Pour into cups and sprinkle with a little grated chocolate (if you like).
Jon says
Hi.
Love the chocolate drink. Thank you.
The only thing I noticed is that in the text you call it a “cioccolata calda“.. but calda means cold. Any ideas on why it’s called that?
Jon
Helen says
Hello Jon! I’m so glad you like it – thank you for the feedback! As for cioccolata calda, can you believe that ‘calda’ actually means hot and not cold? I know it sounds like cold but it actually means the opposite. The same in Spanish – ‘caliente’ actually means hot not cold. Best wishes, Helen
Nico says
Really good hot chocolate! Thank you! I used Lindt chocolate 70% and regular Trader Joe’s milk. There were some oily layer when it was done though, just wondering if this is normal. But thank you for the recipe. I had a really good hot chocolate when I was in Paris, and this is pretty similar to it. Your recipe little too thick for my personal taste though. Is there any way to make it less thick? Thank you!
Helen says
So happy it worked out well for you, Nico! I suspect the oily layer might be from the Lindt chocolate? I love Lindt but it melts easily which suggests there may be a liquid fat in it. It’s super easy to make it a bit thinner – just reduce the amount of corn flour, or skip it altogether 🙂
Mark says
Gorgeous!
subbed cocoa powder for some of the chocolate and served with generous glasses of Spanish brandy to mix in as required. Also added a generous pinch of chilli powder.
Thinking about trying Lindt orange chocolate with Cointreau next time
Helen says
Hello Mark, and thank you so much for the great feedback! I love the sound of all your experimenting. I’d definitely splash in some extra brandy this Christmas! Merry Christmas and a Happy New Year! Cheers!
Susan Carter says
Awesome sauce! It was a big hit with my grandsons on this snowy day !
Helen says
Ooh yes, I love using this as a sauce. So glad it warmed you all up, Susan! Thanks so much for leaving a review!
Dee says
I’ve been desparate for a decent Italian style hot choclate ever since returning from a recent trip to Europe. I wanted to like this recipe but it contains way too much chocolate… I’ve made it twice now, once with almond milk and milk chocolate, and once with regular milk and dark chocolate. It wouldn’t thicken with the almond milk and it was too sweet with milk chocolate, so I tried it again with regular milk and bittersweet chocolate. Both times, I had to throw it out because it was too rich, wasting a lot of good quality chocolate in the process. If I were to make it again, I would make it with half the quantity of chocolate, and maybe a bit more cornstarch.
Helen says
Hi Dee! Thanks so much for your honest review, even though you weren’t a fan of this particular recipe. I really hope you find a recipe you like better! This definitely is a rich very chocolaty hot chocolate, but I was trying to emulate the hot chocolates I’ve had in Europe that usually come served with churros or similar. The ones I’ve had have been equally as rich – like a dessert (for 2!). Although I have also tried hot chocolates that are slightly less rich – almost like a thin custard. Is this what you were hoping for?
I’d definitely be interested in hearing how you get on if you try making it again with half chocolate and more cornstarch, as you suggest 🙂
Raj says
Mine came out exactly as you described, rich but not overpowering with some substitutions; I used 100g (3.5 oz?) of 70% chocolate (a whole bar of Lindt), about 2.5 or 3 heaping tbsp of Fry’s cocoa, 1 tbsp of brown sugar, a dash of salt, some high-proof bourbon (mmm), and 2% milk along with the starch (1 tsp). Followed your instructions and it came out just right, I could only manage 1/2 a teacup but that’s all I would have wanted anyway. Going to attempt with some maple syrup and vanilla next, or possibly orange flavours 🙂
Helen says
Hi Raj, I’m so happy the recipe turned out well for you 🙂 I bet Lindt chocolate worked perfectly as it has a very ‘melty and smooth’ texture. Wow, I love that you added Bourbon, and I like your idea of adding some orange flavouring too! Giving me ideas for Christmas!
Elton says
Thank god for this recipe! I love thick hot chocolate and this recipe is one of the best out there. I sometimes also like adding flavours to this recipe (Peppermint flavoured hot chocolate is my favorite!)
Helen says
Thank you, Elton! I love the idea of making this a peppermint hot chocolate. Mmmm!
Tayler Ross says
Oh wow, does this look good! My mouth is watering over this chocolate!
Helen says
Good! Hope you give it a try, Tayler!
Noelle says
Thank you for sharing! Love this recipe
Helen says
Thanks, Noelle. Enjoy!
Shiho says
Wow Look how thick this hot chocolate is! We still have cooler rainy day for hot chocolate 😀
Helen says
Just a thinly veiled excuse for dessert… 😉
Oli says
My goodness 63g of sugar per cup, is this correct?
Helen says
Hi Oli! It does sound like a lot, doesn’t it? It’s the total sugar including the sugar in the chocolate i.e. yes, quite a lot! Personally I’d skip the extra tablespoon of sugar that’s marked as optional in the recipe. Really doesn’t need it.
Kelly Mahan says
Thick indeed, just looking at those photos I’m impressed! I like my chocolate a bit more liquidy, but this seems really good, I’ll give it a try!
Helen says
Hi Kelly! So glad you’re going to try this out! You can always add slightly less corn starch if you’d like it to be a bit thinner. Good luck!
Marissa says
My mouth is watering – I LOVE thick hot chocolate. I’ve ordered it in restaurants, but have never made it at home. That needs to change!
Helen says
It’s a dangerous recipe to have up your sleeve!
Janette | Culinary Ginger says
Whenever I make a recipe with melted chocolate, I always want to drink it and this is what this recipe reminds me of. I only eat dark chocolate so this is right up my alley, can’t wait to try it.
Helen says
Sorry to have introduced this to you then, Janette – dangerous!!!