Hot Chocolate Recipe 1 (Adapted from “La scienza in Cucina e l’arte di mangiar bene by Pellegrino Artusi)

Ingredients:

• 3 ounces high-quality bittersweet chocolate

• 1 cup water

• 2 to 3 tablespoons unsweetened whipped cream

• Dash of cinnamon (optional)

Note: In Italy, many people add corn or potato starch as a thickener. You may want to try this if you like your hot chocolate extremely thick.

Execution:

Please pay careful attention to this process as it is very important: In the top of a double boiler, over boiling water, combine the chocolate and the water to melt the chocolate. Stir until it is dissolved. Remove from heat. Pour into a blender and whip for 30 seconds (or use an immersion mixer) or whisk by hand for 5 minutes. Return mixture to double boiler and heat until hot and steamy. Serve with the whipped cream on top.