Parisian hot chocolate
Yield: 3 servings
• 2 tablespoons granulated sugar
• 1 § cups milk, any kind
• 4 ounces best-quality bittersweet chocolate (60% to 70% cacao), finely chopped
• Chantilly whipped cream, for serving
Directions:
1. In a small saucepan, heat the sugar over medium heat until it melts and turns amber, without stirring; simply tilt the pan from time to time to encourage even caramelization. This should take a few minutes. Remove from the heat to cool for 1 minute.
2. Carefully pour in the milk, return to medium heat and bring to a simmer, stirring well to dissolve (it may take the crystallized sugar a minute or two to dissolve). Reduce the heat to medium low. Whisk in the chocolate and stir until melted. Bring to a low simmer and cook, stirring continually without allowing the mixture to boil, until the hot chocolate is thickened, 5 to 8 minutes longer (You can make this in advance; cool and gently reheat before serving).
3. Pour into cups and let rest 5 minutes. Serve with Chantilly whipped cream, either in a bowl on the side or piped onto the surface of the hot chocolate at the last minute using a piping bag fitted with a star tip.
Per serving: 326 calories; 19 g fat; 11 g saturated fat; 15 mg cholesterol; 6 g protein; 34 g carbohydrate; 28 g sugar; 3 g fiber; 56 mg sodium; 161 mg calcium
—Recipe from “Tasting Paris” by Clotilde Dusoulier