2-1/4 cups whole milk
1/4 heavy whipping cream
1/4 cup granulated sugar
3-1/2 dark bittersweet chocolate, Valrhona, or Lindt, Vosges, or any other finely chopped
In a 2-quart saucepan, stir together the milk and sugar. Do not bring to a boil, just heat until little bubbles form around the edge of the pan. Add the chopped chocolate and whisk until the chocolate is dissolved and the mixture has thickened. Reduce the heat to very low. Blend for 5 minutes with an immersion mixer or whisk until thick and foamy. Be careful with your immersion blender, keep it under the liquid so that you do not get splashed with the hot liquid.
Makes: Four 6-ounce cups of hot chocolate.( adapted from Pierre Herme) Note: this is not his recipe, it is one that I referenced and made changes to suit my taste and what I had on hand.