Hot Chocolate (French Chocolat Chaud)

When the winter chill comes to Paris, one of the great pleasures is sipping a cup of rich hot chocolate, known as chocolat chaud, in a cozy café. But no matter where you live, you can easily make and enjoy the chocolatey taste of this Parisian specialty at home. Use the best chocolate you can find for this amazing beverage.

2 cups half and half or whole milk (500 mL)
5 oz bittersweet chocolate (best-quality), finely chopped (130 g)
2 Tbsp. light brown sugar

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, or small coffee or tea cups.

Makes 4 small servings.

Cook's Notes: 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.