Zutaten für Parisian Hot Chocolate
- 2 cups Whole Milk
- 4 ounces (115g) Bittersweet Chocolate
- 1-2 teaspoons Light Brown Sugar
- 1 pinch Fleur de Sel (fine sea salt)
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Zubereitung von Parisian Hot Chocolate
- Heat 2 cups whole milk in a medium saucepan over medium heat.
- Once the milk is warm (but not boiling), remove from heat.
- Whisk in 4 ounces (115g) of high-quality dark chocolate, chopped into small pieces, until completely melted and smooth. Stir until steaming.
- (Optional: For a thicker hot chocolate, return the saucepan to the stove over very low heat and simmer for 2-3 minutes, whisking constantly to prevent burning. Be careful, as it may bubble up slightly.)
- Taste and add 1-2 teaspoons of brown sugar (or to taste).
- Serve immediately in small demitasse cups or mugs.
- For an extra touch of elegance (as David Lebovitz suggests), sprinkle a pinch of fleur de sel (fine sea salt) on top before serving.
- Enjoy! Reheat gently if needed.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
24g
Fat
11g
Carbs
1g
