Chocolat Chaud

Method

1. 1

   Heat the milk and cream in a small saucepan until steaming but not boiling.

2. 2

   Take the pan off the heat and whisk in the chopped chocolate until completely melted.

   💡 Off-heat melting keeps the chocolate glossy instead of grainy.

3. 3

   Return to the lowest heat and whisk 3–4 minutes until slightly thickened and velvety.

4. 4

   Taste, then add sugar and the tiniest pinch of salt — salt sharpens the chocolate.

   💡 With 70% chocolate you may need no sugar at all.

5. 5

   Pour into small cups and serve at once; in Paris it comes with a glass of water and no apology.