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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