Ingredients
Instructions
- Heat the milk in a medium saucepan.
- Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot.
- 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.
- Taste, and add brown sugar if desired.
- Serve warm in small, demitasse cups.
- Enjoy!
- 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.