2-3 oz high quality dark chocolate, melted
3 tablespoons dark unsweetened cocoa*
1/2 cup light cream
1/2 cup milk
1 teaspoon sugar
Over low heat in a small pan, whisk together all ingredients. Cook on low for about 8-10 minutes, whisking continuously until the mixture thickens and is hot. Do not allow to boil or scorch. Serve in espresso cups.
Yield: about 4 small cups
*Hershey’s Special Dark dutch process cocoa is an affordable variety and is available at most grocery stores in the baking isle.
This is the espresso of hot chocolate. Very dark, very rich and very thick. I am a serious chocolate lover with a very high tolerance for richness and even I could only handle one tiny cup full. I used 3 oz of a plain dark chocolate bar but an interesting variation would be to use Mexican chocolate or a mint infused bar instead. french