Why sip hot chocolate when you can let your tongue sink into it? This is a cup of lust, all-consuming and obsessive. Like a naughty infatuation, you know it’s not really that good for you, but it tastes so darn good that you can’t help but commit to demolishing every drop. Yes, yes, we’re still talking about chocolate.
If you haven’t had an Italian style hot chocolate, you haven’t really had hot chocolate.
Hope you enjoy this recipe! Especially in the coming cold months.
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Thick Vegan Italian Hot Chocolate
- 1 ½ cups full fat soy milk + 2 tablespoons extra
- 1 teaspoon cornflour
- ¼ cup sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2 teaspoons chocolate or nut liqueur optional
- 80 grams dark vegan chocolate chopped
- pinch of salt
In a small bowl, briskly stir together the cornflour and 2 tablespoons of milk.
Using a medium saucepan whisk together the milk, sugar, cocoa, vanilla and liqueur if using. Heat to a simmer, then pour in the cornflour milk and stir until it thickens. Simmer on low for a couple of minutes.
Add the dark chocolate and stir until it has melted, then remove from the heat. The chocolate will continue to thicken as it cools. If you prefer a thinner drink, stir through dashes of extra soy milk to desired consistency.
TRY THIS! For a creamier chocolate, replace the soy milk with coconut cream. I love how the same ingredients can double as another recipe, as this makes a wonderful chocolate fondue or mousse. For a dipping dessert, use only 1 cup of milk and then allow the chocolate to cool completely. Serve with fresh strawberries, slices of apples and stone fruit.