Italian Hot Chocolate
Serves 2
Steam wand: Place 150ml of cold liquid in jug, add 40g (2 tbsp) powder. with a spoon give it a stir until it’s all amalgamated. Turn steam on high & bring to boil. Be careful not to burn yourself! as the chocolate will quickly start to boil and create big bubbles, turn down heat till thickened.
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Stove top: Place 150ml of cold liquid and 40g
(2 tbsp) in a small pot, add powder. With a wooden or whisk, mix well. Place on stove (medium heat) and stir till thick, once boiled to your desired thickness, pour in your favourite cup.
Creamy Italian Chocolate Custard:
Perfect for Icing a cake, Individual Chocolate Mousse Pudding cups Or Filling for Cannoli
This is an example of the many uses this delicious recipe has. The procedure for the custard is similar as the hot chocolate recipe on the back of your packet, just add 1 extra tbsp per 150ml of liquid! Once you’ve made your batch, let it cool down to room temperature before you refrigerate it. Optimum time in fridge is 4 hours.
Sicilian Chocolate Granita:
Serves 2
Granita is a semi-frozen dessert made from sugar, water and various flavourings.
Originally from Sicily, it is available all over Italy and made in different variations.
80g of De Luca chocolate powder
16 Ice cubes
200ml of warm water
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Place the ice cubes in a blender, add chocolate powder followed lastly by the warm water. Blend until a smooth icy consistence, but not too runny.
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To serve, pour into a chilled glass.
Best served with whipped cream made with our PANNA+ Mix, and if you can get your hands on a brioche, break that and dip it in for a true Sicilian breakfast treat.
PANNA +
Use 1 tsp per 100ml of pure or whipping cream.
Whip until desired thickness, add to hot choc or dessert
