Four 'Parisian-sized' Servings
2 c. whole milk
5 oz. bittersweet chocolate, (at least 70% cacao solids), finely chopped
Optional: 2 tbsp. light brown sugar
Heat the milk in a saucepan. Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. Taste, and add brown sugar if desired. Serve warm in small, demitasse 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 from Brittany.
