Ingredients
Ingredients
- 300 ml (10 fl oz / 1 ¼ cups) whole milk
- 100 g (3.5 oz / ½ cup) dark, bittersweet chocolate (65-70% cocoa solids), chopped or broken into small pieces
- small pinch sea salt (fleur de sel)
- ¼ tsp vanilla extract (or powder)
- ¼ tsp grated nutmeg
Instructions
- Heat the Milk: Pour the whole milk into a medium saucepan and heat it slowly over low to medium heat. Be careful not to let it boil to avoid scorching or altering the milk’s flavor.
- Add Flavorings and Chocolate: Once warm, add a small pinch of sea salt, the vanilla extract, and grated nutmeg to the milk. Then gradually whisk in the chopped dark chocolate pieces, allowing them to melt gently in the hot milk as you whisk continuously.
- Whisk and Thicken: Continue whisking the mixture gently over a slow simmer. Maintain the gentle heat and keep whisking for at least 5 minutes or until the hot chocolate thickens slightly and develops a light foam on the surface.
- Serve: Once the desired thickness and foam are achieved, immediately pour the rich, frothy hot chocolate into cups or small jugs and serve right away for the best taste and texture.
Notes
- The nutmeg adds a warm, aromatic spice note but can be omitted if preferred.
- Use good quality dark chocolate with 65-70% cocoa solids for a perfect bittersweet balance.
- Whisking gently and slowly is key to achieving the creamy, frothy texture without boiling the milk.
- If you want a thicker consistency, you can whisk a bit longer, but avoid overcooking to prevent bitterness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: French
