Spoon-Thick Italian Hot Chocolate (Cioccolata Calda)

By Sprig Originals ✓ · cooked up in Sprig

The hot chocolate that stands up a spoon: real 70% dark chocolate melted into cocoa-bloomed milk and set with a whisper of cornstarch until it's closer to warm pudding than a drink. A shot of espresso and a strip of orange zest sharpen the chocolate instead of sweetening it, so four small cups feel like dessert. Served in demitasse or small mugs, the way Italian bars pour it all winter.

Ingredients

• 5 oz 70% dark chocolate, finely chopped (or good-quality chips)
• 2 tbsp Dutch-process cocoa powder
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1/4 tsp fine sea salt
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tbsp brewed espresso or strong coffee
• 1 tsp vanilla extract
• 1 strip orange zest, 2 inches, removed with a peeler (optional)

• 1/2 cup cold heavy cream, whipped to soft peaks
• shaved dark chocolate, for topping
• flaky sea salt, for topping

Instructions

1. Chop the dark chocolate as finely as you can and set it near the stove in a bowl. Whisk the cocoa powder, sugar, cornstarch and fine sea salt together in a small bowl until no cocoa lumps remain — this dry mix is what keeps the finished drink smooth.
2. Pour 1/2 cup of the whole milk into the dry mix and whisk to a glossy, lump-free paste, scraping the corners of the bowl. It should look like thin chocolate frosting.
3. In a 2-quart heavy saucepan, combine the remaining 2 cups milk, the 1/2 cup heavy cream and the strip of orange zest, if using. Warm over medium heat, stirring occasionally, until steaming and just barely bubbling at the edges, about 5 minutes (175–185°F). Do not boil.
4. Fish out the orange zest. Whisk the cocoa paste into the hot milk in a steady stream, then keep whisking over medium heat until the mixture thickens noticeably and just comes to a lazy simmer, 3 to 4 minutes. Once you see bubbles break the surface, whisk for 1 more minute to cook out any starchy taste.
5. Pull the pan off the heat. Add the chopped chocolate all at once and let it sit undisturbed for 1 minute, then whisk from the center outward until completely melted, dark and satiny.
6. Whisk in the espresso and vanilla. The base should coat the back of a spoon thickly and leave a clean trail when you drag a finger through it. If it is thicker than you like, whisk in warm milk 1 tablespoon at a time; if you want it truly spoon-standing, return it to low heat for 1 to 2 minutes more, whisking constantly.
7. For a café-style froth, blend the finished chocolate in a blender for 15 seconds (vent the lid) or buzz it in the pan with an immersion blender until a fine foam rises to the top.
8. Pour into four small warmed mugs or demitasse cups, about 3/4 cup each. Top with a spoonful of softly whipped cream, a shower of shaved chocolate and a few flakes of sea salt. Serve immediately, with spoons.

Chef's tips

Nutrition (per serving, estimated)

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