Cioccolata in Tazza (Sicilian Hot Chocolate)

1. 1

   Melt chocolate in the water over low heat.

2. 2

   Remove from heat, let mixture rest for 10 minutes.

3. 3

   Reheat until hot and whip until foamy with a whisk or immersion mixer (traditionalists would use a Mexican molinillo, a wooden hot-chocolate beater).

4. 4

   Pour into a individual cups and serve with ladyfingers, if desired, for dipping.

5. 5

   Or eat with a spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.