Thick European Hot Chocolate

[Prudie]

A very few times I've ordered hot chocolate in a cafe on holiday in Spain or Italy rather than what we usually get it has turned out to be a most delicious thick dark gloopy cup of something more like a hot chocolate sauce (quite different to normal). Does anyone know what I mean and does it have a name or different process? It's heavenly.

[Buenchico]

Simply add some cornflour (or, as it's called on this US website, 'cornstarch'):
http://www.food.com/recipe/spanish-thick-hot-chocolate-190274

[Buenchico]

Confirmed here in this Italian version:
http://allrecipes.com/recipe/216167/cioccolata-calda-hot-chocolate-italian-style/

[ladybirder]

Yuk. I thicken gravy with that. Don't fancy it in hot chocolate though.

[Mamyalynne]

It has no flavour it works fine.

[Prudie]

I can see it could be cornflour, thought it would be something more complicated, I might try the Italian recipe.

[pastafreak]

Oh lordy...this French recipe looks good. It uses dark chocolate instead of cocoa powder. Also milk...and cream. I'm going to try it!

http://www.wellplated.com/french-hot-chocolate/

[DTCwordfan]

and use a not-too-sweet cream....The Neths does an amazing Chocolade warme mit slagroom - to die for. (They don't have much else other than some of their breads).

[ladybirder]

Yes I know it has no flavour and works fine thank you mamya, I use it.

[Mamyalynne]

Understood.

[pastafreak]

I'd probably leave the sugar out.

[ladybirder]

OMG pasta, that's what you call a hot chocolate. Will be trying it. Thank you.

[pastafreak]

Lol!