Cioccolata in Tazza (Sicilian Hot Chocolate)

• 1 bar (100 grams) Bonajuto chocolate
• 1 1/2 cups water
• Optional: 8 (or more) ladyfingers

1. Melt chocolate in the water over low heat.
2. Remove from heat, let mixture rest for 10 minutes.
3. Reheat until hot and whip until foamy with a whisk or immersion mixer (traditionalists would use a Mexican molinillo, a wooden hot-chocolate beater).
4. Pour into a individual cups and serve with ladyfingers, if desired, for dipping.
5. Or eat with a spoon.

chocolate, water, ladyfingers

Taken from www.epicurious.com/recipes/food/views/cioccolata-in-tazza-sicilian-hot-chocolate-200326 (may not work)