Chocolat Chaud (adapted from Pierre Hermé)

from Vogue, February 2000

Yield: four 6-ounce cups of hot chocolate


    2 1/4 cups whole milk
    1/4 cup water
    1/4 cup (generous) superfine granulated sugar
    100 grams (3 1/2 ounces) bittersweet chocolate, chopped
    1/4 cup (1 oz, or 28 grams) loosely packed cocoa powder

In a two-quart saucepan, stir together the milk, water, and sugar. Bring to a boil over medium heat. Add the chopped chocolate and the cocoa and bring to a boil again, whisking until the chocolate and cocoa are dissolved and the mixture has thickened. Reduce the heat to very low.

Blend for five minutes with an immersion blender or whirl the hot chocolate in a standard blender for half a minute, until thick and foamy.

Note: the recipe suggests using top-quality chocolate and cocoa powder; the blend they liked best was Scharffen-Berger 70% chocolate and Valrhôna cocoa.