Whisk the cornstarch, cocoa and sugar in a small saucepan.
Pour the warm milk into the saucepan.
Heat the mixture over medium-low heat, whisking often to avoid lumps.
Bring the hot chocolate mixture almost to a light boil, then reduce the heat to low and fold in the chopped dark chocolate.
Whisk the hot chocolate until thick and creamy, adding more sugar if you like it sweeter.
Divide the Italian hot chocolate among two cups, top with whipped cream and serve.
Video
Notes
How to store your leftover Italian hot chocolate:
Fridge: Let it cool down completely, then pour it into an airtight container. It’ll stay good for about 3 days in the fridge.
Reheat: Reheat it on low heat on the stove or in the microwave. Stir it well to bring back its smooth, creamy texture.
Freezer: Want to save it for longer? Freeze hot chocolate in ice cube trays. Just pop a few cubes in a mug, add some milk, and warm it up for a quick treat.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.