Credit: Alice Medrich, Fine Cooking
Ingredients
2 1/2 oz bittersweet or semisweet chocolate, coarsely chopped
1/2 cup boiling water
1/2 cup whole milk
pinch of salt
whipped cream
Directions
In a medium saucepan, combine the chocolate, salt, and boiling water. Stir until the chocolate is melted and smooth. When it begins to simmer at the edges, whisk in the milk and continue to cook until steaming hot, ideally no more than 180°F. Just before serving, whisk to a froth. Serve in small cups with whipped cream.
Notes
Ok, this is the closest I’ve ever gotten to the hot chocolate from Les Deux Magots in Paris. I’ve tried 1 oz chocolate to 1 cup milk and it wasn’t as rich. I’ve also tried adding cornstarch, which certainly thickened it but not in the right way. David Lebovitz’s recipe uses the same ratio of liquid to chocolate, but replaces the water with all milk. I might need to try that next time!
