Parisian Hot Chocolate

1. 1

   Heat the milk in a medium saucepan.

2. 2

   Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot.

3. 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. 4

   Taste, and add brown sugar if desired.

5. 5

   Serve warm in small, demitasse cups.

6. 6

   Enjoy!

7. 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.

* Per serving · 4 servings · Values may vary.

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