DESCRIPTION
Most hot chocolate drinks tend to be too sweet. For a more grown-up version, don't add sugar to the hot chocolate itself but rather pass a sugar bowl so that guests can add their own. Choose your favorite nibbling bittersweet or semisweet chocolate for this recipe, as it's one that will highlight and not obscure the chocolate's distinct flavor nuances.

Yields: N/A
Prep Time: N/A
Cook Time: N/A

INGREDIENTS

5 oz. Ghiradelli bittersweet or semissweet chocolate, coarsely chopped (a 70% bittersweet is wonderful, but milder chocolates also work well)
Pinch of salt
1/2 teaspoon vanilla
1 cup boiling water
1 cup whole milk
Lightly sweetened whipped cream

DIRECTIONS

In a medium saucepan, combine the chocolate, salt, and about 1/3 cup of the boiling water. Stir until the chocolate is completely melted and smooth. Add the rest of the water and heat, ,whisking constantly, until the mixture begins to simmer at the edges.

Whisk in the milk and continue to cook until steaming hot, but keep the temperature well under a boil (ideally no mroe than 180%F) for the best taste ane texture. Add vanilla and whisk until well blended.

Just before serving, whisk to a froth. Serve in small cups.

Pass a sugar bowl and small bowl of whipped cream for guests to add as they wish.

DEESLISH!