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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love collecting hot chocolate recipes from different countries. When wintering in Paris, one of life's great pleasures is sipping a cup of rich hot chocolate, le chocolat chaud, in a cozy café. This hot chocolate is deeply flavorful, but not over-the-top rich, so enjoy anytime! Adapted from David Lebovitz's blog Ingredients:
2 cups whole milk |
5 ounces bittersweet chocolate (with at least 70% cacao solids) |
2 tablespoons light brown sugar (optional) |
Directions:
1. Heat the milk in a medium saucepan.
2. Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot.
3. For a thicker hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.
4. Taste, and add brown sugar if desired.
5. Serve warm in small, demitasse cups.
6. Enjoy!
7. Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. David also likes to add a few flecks of fleur de sel, the very good sea salt from Brittany.
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