adapted from Dorie Greenspan’s Paris Sweets, from Ladurée, via Orangette
Makes: Serves 2-4.
Use a really great chocolate for this, like Bernard Callebeaut, Lindt or Scharffen Berger. The blending is more important than you might think; whipping it emulsifies the chocolate and milk, making it perfectly smooth.
3 cups milk, 2% or whole
1/4 cup sugar
1/4 cup water
6 oz. semi or bittersweet chocolate, finely chopped
1In a medium saucepan, combine the milk, sugar and water over medium heat; whisk occasionally until the sugar is dissolved. Increase the heat to medium-high and bring the mixture just to a simmer. Remove the pan from the heat and whisk in the chocolate.
2Blend right in the pot with a hand-held an immersion blender, or transfer it to a traditional blender. Blend for a minute, until smooth and frothy. Serve immediately; rewarm if you need to get it hot.