PARISIAN CHOCOLAT CHAUD

PARISIAN CHOCOLAT CHAUD (four Parisian sized servings)

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“Use the best chocolate you can find for this amazing hot chocolate.” David Lebovitz

 

2 cups whole milk

5 ounces bittersweet chocolate (best quality), finely chopped

2 tablespoons light brown sugar (optional)

 


 

1. Heat milk in a medium sized saucepan.

2. Once the milk is warm, remove from the heat and whisk in the chocolate, stirring until the chocolate is melted. For a thick hot chocolate, return to heat and cook at a very low boil for about 2 to 3 minutes, whisking constantly. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.

3. Taste, and add brown sugar if desired. Serve warm in demitasse cups, or small coffee or tea cups.

 

from http://www.davidlebovitz.com

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