Adapted from a recipe by David Lebovitz. Use the best quality chocolate you can find to make this luscious hot chocolate. It improves if made ahead and allowed to sit for a few hours. Rewarm before serving.
| 2 c | whole milk |
| 130g | bittersweet chocolate, best-quality, finely chopped |
| 2 T | light brown sugar, optional |
Heat the milk in a medium-sized saucepan. Once the milk is warm, remove from 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 2-3 minutes, whisking constantly. 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 demitasse cups, small coffee or tea cups. Garnish with a sprinkle of Maldon or other good flaky salt.
Makes 4 Parisian-sized servings.