Caffe Florian Hot Chocolate, Venice, Italy

1. 1

   Place the chocolate in a saucepan.

2. 2

   In a separate saucepan, heat milk over medium low heat to just under a boil.

3. 3

   Gradually pour 1/2 cup of the milk over the chocolate, stirring constantly so that it melts evenly and no lumps are formed.

4. 4

   When you have a creamy paste, add the remaining milk and stir until combined.

5. 5

   In a small cup, dissolve the cornstarch in water.

6. 6

   A few tablespoons or more should be adequate.

7. 7

   Add the dissolved cornstarch to the chocolate mixture and stir constantly until the liquid thickens.

8. 8

   Return the saucepan to the stove and cook over low heat, stirring frequently with a wooden spoon to avoid burning or sticking, until a creamy film forms on the sides of the saucepan, about 20 minutes.

9. 9

   The longer you heat the mixture, the creamier the drink will be.

10. 10

    If it begins to boil, remove the pan from the heat and place it on a cool, heatproof surface, to lower the temperature.

11. 11

    Once it has cooled slightly, return it to the heat.

12. 12

    Pour into 2 tall glasses and top with whipped cream.

13. 13

    *This recipe brought to you courtesy of Hot Chocolate Cookbook.

14. 14

    *

* Per serving · 4 servings · Values may vary.

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