- 1 ounce best-quality bittersweet chocolate, finely chopped
- 2 Tbsp. water
- 2 to 3 tsp. granulated sugar, preferably superfine
- Few grains of salt
- 1 Tbsp. unsweetened, alkalized (Dutch process) cocoa powder
- 3/4 cup plus 2 Tbsp. whole milk
- 1 small scoop (about 1/4 cup) slightly softened chocolate
OR coffee ice cream
Method:
You’ll need a mug of about 12 ounce (or slightly larger)
capacity.
Into a 2 cup glass liquid measure, drop chocolate, water, sugar,
and salt. Microwave at medium (50%) power until hot (about 10
to 20 seconds). Whisk well until chocolate is melted (mixture
may not be smooth). Whisk in cocoa powder. In separate glass liquid
measure, heat milk at high (100%) power until very hot. Gradually
whisk into chocolate mixture. Scrape bottom and sides of 2 cup
measure with rubber spatula.
Heat hot chocolate at high (100%) power until very hot, about
30 seconds. Meanwhile, place scoop of slightly softened ice cream
into mug. Pour hot chocolate over ice cream, which should float
to the surface. Serve immediately.
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