photo by Baby Kato
- Ready In:
- In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth.
- Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat.
- Bring to a simmer and when the half-and-half begins to bubble around the edges, whisk in the sugar.
- Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.
- Remove from the heat and quickly whisk in the chocolate until smooth.
- Pour into cups, top each with a piece of orange zest, and serve immediately.
Questions & Replies
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This is a wonderful hot chocolate, Annacia. I enjoyed it very much, rich, thick, smooth, creamy and very decadent. I especially loved the addition of the orange zest with the bittersweet chocolate. So good and really quick and easy to make. I highly recommend this to anyone who is looking for some pure comfort.
Wow Jelly; I'd been looking for this recipe ever since my DGSs came to visit us in Italy. They ordered hot chocolate every where over there and fell in love with it. Could not find anything even close until this one popped up. DGS #1 actually found it and was so proud of himself. It's very thick decadeant, and rich - I recommend serving in small cups (which is probably why the recipe made such a small amount) as it's VERY rich. I did add a tsp of vanilla to help cut down some of the bitterness of the chips and topped with whip cream. My 2 boys where in chocolate heaven. It's so thick and creamy you can actually eat it with a spoon which is exactly like the ones they had in Italy. Thanks for posting you made the boys day.
Yummy! The orange zest does add a wonderful flavor to the chocolate. We used cornstarch in lieu of the arrowroot, but after 2 minutes it would still not thicken up, but it did not hinder the flavor at all. We too used a mix of dark and milk chocolates and the chocolate flavor was great. This is a great hot chocolate recipe. Thanks for sharing. ~Buddha