Thick Italian Hot Chocolate

An adapted recipe by Kara Smith on Live Love Pasta. Source here:

Thick Italian Hot Chocolate

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  • Prep Time


  • Total Time


  • Servings



  • cups half-and-half

  • teaspoons cornstarch

  • 4

    tablespoons sugar (if you use semi-sweet chocolate reduce this to 2 tablespoons)

  • 3

    ounces bittersweet chocolate, finely chopped (next time I plan to try semi-sweet chocolate)


In a bowl, combine 3 tablespoons of the half-and-half with the cornstarch, whisking until smooth. It is important that there are no lumps. Place the remaining half-and-half in a small saucepan over medium heat. Bring to a simmer. When the half-and-half begins to bubble around the edges whisk in the sugar. Whisk in the cornstarch mixture until the half-and-half thickens slightly, usually less than a minute. Remove from the heat and quickly whisk in the chocolate until very smooth. Pour into two cups.


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