Caffè Florian Hot Chocolate, Venice, Italy

Place the chocolate in a saucepan.

In a separate saucepan, heat milk over medium low heat to just under a boil.

Gradually pour 1/2 cup of the milk over the chocolate, stirring constantly so that it melts evenly and no lumps are formed.

When you have a creamy paste, add the remaining milk and stir until combined.

In a small cup, dissolve the cornstarch in water. A few tablespoons or more should be adequate.

Add the dissolved cornstarch to the chocolate mixture and stir constantly until the liquid thickens.

Return the saucepan to the stove and cook over low heat, stirring frequently with a wooden spoon to avoid burning or sticking, until a creamy film forms on the sides of the saucepan, about 20 minutes.

The longer you heat the mixture, the creamier the drink will be.

If it begins to boil, remove the pan from the heat and place it on a cool, heatproof surface, to lower the temperature.

Once it has cooled slightly, return it to the heat.

Pour into 2 tall glasses and top with whipped cream.

*This recipe brought to you courtesy of Hot Chocolate Cookbook.*