I adapted this recipe from Michael Turback's recipe for Cioccolato Caldo found in his book Hot Chocolate. <br /> <br />It's meant to be served in smaller amounts. A little, or a lot, of whipped cream on top is how they serve it in Venice. <br /> <br />I make it with non-dairy, coconut milk beverage. Michael's recipe calls for regular, whole milk. Use whatever milk you fancy. <br /> <br />Use quality dark chocolate in this recipe. Lindt, Green and Blacks, Ghirardelli are all good brands that are readily available in most markets. <br /> <br />My Real Vanilla Bean Sugar (recipe on my blog) is wonderful in this recipe. But you can use regular white sugar too. <br /> <br />Cornstarch is the secret ingredient. A wee bit is mixed with water and added to the simmering chocolate, creating a thick and creamy cup of proper hot chocolate. Believe me, it works like a charm! <br /> <br />If you don't finish it, you can actually store it in an airtight container in the fridge for a day or two. Reheat in the microwave until warm. Stir a spoonful or two into your morning coffee for a delicious mocha. <br />

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