Cioccolata in Tazza

Sicilian Hot Chocolate

This recipe should be made with traditional Sicilian chocolate as made by L'Antica Dolceria Bonajuto in Modica, Italy. It's available via their website.

Cioccolata in Tazza

Makes 4 small servings

1 bar (100 grams) Bonajuto chocolate

1 1/2 cups water

Optional: 8 (or more) ladyfingers

Melt chocolate in the water over low heat. Remove from heat, let mixture rest for 10 minutes. Reheat until hot and whip until foamy with a whisk or immersion mixer (traditionalists would use a Mexican molinillo, a wooden hot-chocolate beater). Pour into a individual cups and serve with ladyfingers, if desired, for dipping. Or eat with a spoon.


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