I’m not sure what happened but this post was accidentally published on my old website. It’s getting a lot of attention, but this is the one published on mangiapaleo.com. You’re at the right place. 😉
When you think of hot chocolate you probably think of hot cocoa. Curling your hands around a piping hot mug of dairy-filled chocolate drink is what comes to mind. Right? It reminds me of hopping off Santa’s sleigh ride as a Girl Scout and running over to warm up with a steaming cup of milky chocolate beverage. Well, in Italy, hot chocolate is typically a dessert served with a spoon! Yup. A spoon. It is thick, decadent, creamy, and warm. It is very literally hot chocolate.
Use this recipe for the perfect chocolate sauce or cool it into creamy fudge.
If you were to search for Italian hot chocolate recipes on the internet you’ll see photos that look like pudding. In small cups. Confusing? Not really. Italian-style hot chocolate is thicker than what we know hot chocolate to be in America. Drinking chocolate is what we call hot cocoa.
Italian hot chocolate usually thickened with corn starch for its puddling-like consistency. Since that isn’t paleo we’re leaving it out. My recipe calls for arrowroot powder instead. If you’re simply making a chocolate dipping sauce then you can omit the arrowroot powder if you wish.
The more decadent and rich, the better!
Serve chocolate in about 3 ounce cups with a small spoon. Sprinkle with cinnamon. This is not meant for drinking or consuming in large quantities. Believe it or not, this giant mug as pictured is not one serving. But if you eat it all that’s none of my business.
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