Toulouse Lautrec

 

Chocolat Chaud – the French way.

From Molly at Orangette (Adapted from Dorie Greenspan’s Paris Sweets and Ladurée)

Makes 2 servings

1 ½ cups whole milk
2 ½ Tbsp. water
2 ½ Tbsp. granulated sugar
3 oz. bittersweet chocolate, finely chopped

In a medium saucepan, combine the milk, water, and sugar. Place over medium heat and whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a boil. Remove the pan from the heat and whisk in the chocolate. At this point, blend the mixture. If you have an immersion blender, you can do this directly in the saucepan; if not, you’ll need to transfer it to a traditional blender. Either way, blend for 1 minute (on high speed, if using a traditional blender – and take care(!), as hot liquids expand when blended). The finished mixture should be very smooth and frothy.

Serve immediately.