Ingredients

• 2 cups whole milk
• 5 ounces (130 g) bittersweet chocolate, (best-quality), finely chopped
• Optional: 2 tablespoons light brown sugar

Instructions

1. Heat the milk in a medium-sized saucepan.
2. 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.
3. Taste, and add brown sugar if desired.
4. 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.

Alternative sizing:

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

Outstanding hot chocolate, especially with the shot of espresso.

Use the best quality chocolate and finely chop it.

Use good organic whole milk.

The finished beverage should be smooth and silky.