How To Make Thick Italian Hot Chocolate (5 minutes, 4 Ingredients)
on Jan 29, 2018, Updated Jan 26, 2025
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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.
Thick 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.
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 – this easy chocolate treat must be good for you, right? It’s also a pretty versatile treat. Enjoy as an ’emergency’ snack either alone or with a banana or donut dunked in, or serve with churros to guests instead of dessert!
About the ingredients
Whatever you want to call it, one thing is clear. This thick hot chocolate is rich and decadent and yet quick and easy to make with just 4 simple store cupboard ingredients:
- Chocolate: You can use milk chocolate, dark chocolate, bittersweet chocolate chips, or any kind of chocolate you like. I like to make it with a high cocoa content dark chocolate – around 70% – for a rich but not-too-sweet result.
- Milk: Once again, feel free to use your favorite kind of milk. I tend to go with either whole milk (for the creaminess!), or 2% fat (semi-skimmed/hi-low). Feel free to try non-dairy milks, too (see FAQs below for more info if this interests you).
- Sugar: If you like your hot chocolate on the sweeter side, add up to a tablespoon of sugar. I usually skip it completely since I find that the chocolate makes the drink sweet enough.
- Corn starch (cornflour): This is what you’ll use to thicken the hot chocolate.
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 (mixed with a little milk beforehand). Cook for a few minutes, stirring constantly, until the hot chocolate starts to get thick.
Step 3: Pour into small cups, grab a churro, donut or spoon (!) and… enjoy!
Helen’s Top Tips
- Serve in small cups. Delicious as this Italian hot chocolate may be, it’s on the richer side. I can never finish a whole regular cup of it. Espresso cups are perfect! But no judgement from me if you decide to go for a bigger cup!
- Try different flavors. So far, readers have tried and loved using orange or peppermint flavored chocolate, vanilla essence, and even a pinch of chili powder! You could also try a little cinnamon, orange zest, coffee, or a flavored chocolate. Let me know how you get on if you try any of these… or another idea of your own!
- Try another ‘January friendly’ chocolate treat! I first published this recipe in January. It feels like a naughty (but not too naughty) treat to cheer us all up after the holidays. I also recommend this 30-minute healthy chocolate cake, this dark chocolate granola, and these amazing candied orange slices (dipped in chocolate, of course!).
How to serve thick hot chocolate
This 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 grate a bit of leftover chocolate over the top. Just in case it’s not chocolaty enough. I also don’t mind if I happen to have a donut or some churros handy for dipping and scooping.
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.
It could also make a perfect easy 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 or churros on the side.
Wild card option? These fruit skewers would be amazing for dipping!
5* Review!
Elton: “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 flavors to this recipe (peppermint flavored hot chocolate is my favorite.)”
What to do with the leftovers
If there are any leftovers (and this is a big ‘if’), you can pop them in the fridge. It will last for 3 to 4 days if well covered or in an airtight container. You can gently re-heat it on the stove until piping hot again. If it seems too thick, simply add another splash of milk.
Alternatively, why not try it cold? It will thicken up even more when refrigerated and make the most delicious chocolate pudding you can imagine! Mmm.
Recipe FAQs
Some readers have asked this question, so here goes. I don’t find this to be a super thick hot chocolate, but if you find that you would prefer it thinner, simply add less corn starch than stated in the recipe. If you like, you can even skip it entirely. If you’re re-heating it and it seems too thick, simply add a drizzle more milk to thin it out.
You can use pretty much any kind of milk you like, from skim milk to half and half. You can also use dairy free milks such as almond, oat, soy or rice milk. Just bear in mind that some of these are thinner than regular milk e.g. rice and almond. If you find the hot chocolate too thin, you can simply add a little more corn starch (dissolved in a little milk first). Bear in mind that it will thicken a little more as it cools.
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How To Make Thick Italian Hot Chocolate (5 minutes, 4 Ingredients)
Equipment
Ingredients
- 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.1 tablespoon sugar, 1 cup milk, 7 ounces chocolate
- Continue to heat while you whisk until all the chocolate has melted into the milk.
- Add the constarch/cornflour mixture and cook, stirring constantly, for 2 to 4 minutes until the mixture has thickened a little (it should coat the whisk).1 teaspoon corn starch
- Pour into cups and sprinkle with a little extra grated chocolate (if you like).
Just made it. I topped off with whipped cream and it was delicious. Thanks for giving metric option as I prefer that even though I am in the US.
Hello Bob! Thank you so much for letting me know that you enjoyed it, and that’s very interesting that you prefer metric! I like to provide both to try to please everyone! 🙂
Hi I haven’t tried it yet but I’m drooling just reading these ideas I’m wondering if this could be made into frozen hot chocolate like dunking Donuts serves I’m addicted to them 🙂
Hello Anje! I’m afraid I’ve never heard of that, but it does sound delicious! Why don’t you try it? I’d love to know how you get on!
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
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
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!
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 🙂
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
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!
Awesome sauce! It was a big hit with my grandsons on this snowy day !
Ooh yes, I love using this as a sauce. So glad it warmed you all up, Susan! Thanks so much for leaving a review!
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.
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 🙂
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 🙂
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!
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!)
Thank you, Elton! I love the idea of making this a peppermint hot chocolate. Mmmm!
Oh wow, does this look good! My mouth is watering over this chocolate!
Good! Hope you give it a try, Tayler!
Thank you for sharing! Love this recipe
Thanks, Noelle. Enjoy!
Wow Look how thick this hot chocolate is! We still have cooler rainy day for hot chocolate 😀
Just a thinly veiled excuse for dessert… 😉
My goodness 63g of sugar per cup, is this correct?
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.
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!
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!
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!
It’s a dangerous recipe to have up your sleeve!
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.
Sorry to have introduced this to you then, Janette – dangerous!!!