The classical classic, in the dark version. The use of maizena instead of flour is necessary to obtain a smooth and delicate hot chocolate that doesn’t have a flour taste and doesn’t become pudding, and it is useful for people intolerant to gluten as well.
Time of cooking
10 minutes
Servings
4
What did I use
a little pot, a whisk, a little colander, cups
Ingredients
Milk (whole): 1 lt
Dark chocolate: 250 gr
Cocoa (without sugar): 40 gr
Sugar: 40 gr
Maizena: 40 gr
How did I do
I beat milk, sifted maizena and cocoa and sugar with the whisk.
I put this mixture on the fire and continued to beat with the whisk. When it started to warm, I added the chocolate, chopped.
I continued to mix until the chocolate completely melted and I reached the compactness one desires.
I served hot!
Dark hot chocolate is really good if one flavors it: one can serve it with cinnamon, minced chili pepper, ginger or coconut flour… or, simply, I decorated it with some dark chocolate fleaks.
Buon appetito!
