- 1/4 cup unsweetened cocoa powder
- 1/4 cup confectioners' sugar
- 2 cups whole milk
- 5 ounces bittersweet chocolate (60%), roughly chopped
- 1/2 teaspoon vanilla extract
- pinch of kosher salt
Combine the cocoa powder and confectioners' sugar in a small bowl and whisk to combine.
In a medium saucepan, bring the milk to a simmer over medium-low heat. Whisk in the chocolate and the cocoa powder mixture; whisk vigorously to combine. Bring to a boil and gently boil for 30 seconds while continuing to whisk. Remove from the heat and stir in the vanilla and salt. Pour this through a fine-mesh sieve to remove any small lumps.
Serve warm with a side of cold whipped cream, unsweetened or lightly sweetened. Pour into small bowls or mugs to serve. Makes 4 servings.
Note: This will keep, covered, in the fridge for up to 1 week. Reheat slowly on the stove over medium low heat, stirring occasionally, before serving.
