Parisian Hot Chocolate - cooking recipe

Ingredients

2 cups whole milk
5 ounces bittersweet chocolate (with at least 70% cacao solids)
2 tablespoons light brown sugar (optional)

Preparation

Heat the milk in a medium saucepan.
Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot.
For a thicker hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently. 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 small, demitasse cups.
Enjoy!
Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. David also likes to add a few flecks of fleur de sel, the very good sea salt from Brittany.