- 2 cups whole milk
- 5 ounces (130 g) bittersweet chocolate, (best-quality), finely chopped
- Optional: 2 tablespoons light brown sugar
- Heat the milk in a medium-sized saucepan.
- Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. For a think hot chocolate, cook at a very low boil for about 3 minutes, whisking constantly. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.
- Taste, and add brown sugar if desired.
- Serve warm in small demitasse or coffee cups.
Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. I also like to add a few flecks of fleur de sel, the very good sea salt.
For two double cups use 1/2 cup of whole milk and 35 grams of chocolate
For an alternative twist use the normal ingredients but serve in a cappuccino cup with a single shot of espresso.
Source: David Lebovitz