Italian winters can be really cold. I miss the short days, cosy evenings and heart warming food that we used to have during those cold months. The truth is, it never gets that cold here. One of the special treats we would have in winter was hot chocolate. The Italian hot chocolate is creamy, thick and sinful. And when I say “thick” I mean “eat-it-with-a-teaspoon” kind of thick! Nothing to do with the liquid stuff available here. No hot cocoa for me… it just doesn’t cut it: it’s not chocolatey enough! Italian hot chocolate is not very sweet and it is often served with some whipped cream to cut through the richness of the chocolate and to cool it down, so you don’t burn your tongue while drinking it! On a cold rainy (or snowy) day, there is nothing better than coming back home and making yourself this delicious treat! I saw the whipped cream hearts a while ago and I loved them so much that I had to try and make them myself. I could not believe how easy they were to make! For disclosure purposes… I made this recipe during our winter and it has been sitting in my archive till now: I could not think of a better time than the holiday season to post this… even if we are in full blown summer down here! Enjoy!
- Whip the cream, spread it on a cookie sheet covered with baking paper and put it in the freezer.
- Put the milk in a pot and heat it on a medium flame. The milk has to become hot, but not boil.
- Take the hot milk off the fire, add the chocolate pieces and sugar. Mix well until melted.
- Add the corn starch, mix well and put it back on the fire.
- When the chocolate coats the spoon, it is ready!
- Pour it in your serving cups (ideally cappuccino sized cups are perfect).
- Take the whipped cream out of the fridge and cut out 2 hearts with a cookie cutter. Put them on the hot chocolate and serve immediately!
I do not add any sugar to my whipped cream, but you could add 1 tbsp of sugar if you like it sweet.