Delicious, once I got it to thicken! I tried this recipe twice: first time it never thickened, so I had to serve it as a weird regular cocoa. Second time it wasn't thickening again. So I made a slurry of 1 tsp cornstarch with (about 1/4 c) milk and added that in (slowly). Totally thickened up after that. Served in demitasse cups with a tiny pinch of cinnamon on top. Will definitely make again, but I'll add the cornstarch at the beginning. Whole milk is probably best, but I used 2% and it was divine.
Hi guys! I'd only recommend to use WHEAT STARCH (and not flour directly) for a best taste. Using the flour the clumps could form in it more easily, and its taste could be felt in your chocolate. Using the wheat starch it doesn't happen and the taste is more authentic. (As from Italian recipe. ;) )
Added 2 Tblsp of flour instead, used soy milk and added cinnamon for a Mexican flair - Delish!
This was very good, very rich, creamy, and extremely chocolately! But it wasn't as thick as I expected it to be, still it was very good!
Amazing! Thick and rich, and totally satisfied the crave for something sinful last night. Used evaporated milk, as I don't have whole milk, but otherwise followed the recipe. Rich and decadent, and will definitely make again. Thanks for sharing.
we love it! nearly every day in winter, a must to drink here in milan!! this is te original recipe for " cioccolata densa" or ciobar