Italians normally serve this at the post-funeral reception to help comfort mourners. This recipe is my mother’s who would make it so rich (as in, chocolatey, not sugary) you would only have a small amount, like an espresso shot. I have not added the quantities of the ingredients because it totally depends on the quantity you need and how rich or sweet you want to make it. Plus, my mother never measured anything but I know she would add A LOT of cocoa and not too much sugar and she always threw in some kind of liquor such as Kahlua or Tia Maria.
- good quality, unsweetened cocoa powder (and/or grated dark chocolate)
- full cream milk
- a dash of espresso coffee and/or coffee liquor
Mix cocoa and sugar in a saucepan with a little milk or water, enough to form a smooth paste. Stir in rest of the milk and place on low heat, stirring continuously for about 3 to 5 minutes. It’s ready when you begin to see pale, foam-like swirls on top. Mix in a little coffee or liquor or both!
Keeps in fridge for about a week.