True Italian hot chocolate is an exercise in viscosity, closer to a molten pudding than an American-style watery drink. The structural trick relies on cornstarch acting as a gelatinous matrix when heated, binding whole milk and intense dark chocolate into a spoonable, luxurious emulsion.
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The Slurry. In a small bowl, whisk the cornstarch with 3 tablespoons of the cold milk until completely smooth and lump-free.
Whisk the dry. In a small saucepan, whisk together the sifted cocoa powder, sugar, and salt.
Combine. Gradually whisk the remaining cold milk into the cocoa mixture in the saucepan until smooth.
Heat and thicken. Place the saucepan over medium-low heat. Whisk continuously as the milk heats. Do not let it vigorously.
Introduce the matrix. Just as begins to rise from the milk, whisk in the cornstarch slurry.
The Melt. Continue to whisk constantly for 3-5 minutes . As it reaches a , it will suddenly and dramatically thicken. Once it coats the back of a spoon thickly (like a custard), remove it from the heat immediately.
The Chocolate. Stir the finely chopped dark chocolate into the hot mixture until melted and completely glossy.
Serve immediately in small cups, accompanied by the hard biscotti for dipping.
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