Saturday, January 23, 2010

Chocolat chaud

French hot chocolate is the best. Thick and rich, but not overly sweet.

2 cups milk
5 ounces dark (at least 70%) chocolate, grated
2 teaspones brown sugar

Heat the milk slowly in a saucepan. Once the milk is warm, add the chocolate and whisk until melted and steaming. Continue stirring for 3-4 minutes, turning down the heat if it begin to boil. Serve hot in small cups, with brown sugar to stir in if desired. (I like mine straight!)

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