Thick Italian-style hot chocolate with amarena cherries and biscuits
Hot chocolate so thick you can almost eat it with a spoon, with amarena cherries at the bottom of the cup and shortbread biscuits for dipping.
A recipe from the ITALAZA kitchen
Preparation 3 min · Cooking 8 min (not counting bringing the water to the boil)
A little longer than planned: 11 min.
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In the kitchen 6 steps
- In a saucepan, mix the cocoa (50 g), sugar (60 g) and cornflour (20 g) together while dry.
- Pour in a little cold milk (600 ml) and whisk until smooth, then add the remaining milk.
- Heat over medium heat, whisking constantly. As soon as it starts to simmer, lower the heat.
- Add the dark chocolate (60 g) in pieces and cook for 3 minutes, whisking, until the mixture thickens and coats the spoon.
- Place a few amarena cherries (60 g) in the bottom of each cup with a little of their syrup.
- Pour the hot chocolate over them and serve straight away with the biscuits (80 g) for dipping.
Tip: Always mix the cocoa and cornflour with cold milk: adding them to hot milk makes them clump straight away.
Probably contains: gluten, eggs, soya, milk · check the labels
Product labels: Cacao Amaro Perugina – Bitter Cocoa Powder, Toschi Amarena Cherries in Syrup – Pitted, Canestrini Mulino Bianco – Icing Sugar Shortbread Biscuits