PARISIAN CHOCOLAT CHAUD (four Parisian sized servings)
“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.