Ingredients
Equipment
Method
- Chop the chocolate into pieces no bigger than 1/4 inch. Fill the mugs with hot tap water to warm them.
- Add the cocoa, sugar, and salt to the saucepan with 1/4 cup of the milk. Whisk over medium-low heat for 1 minute until a thick, glossy paste forms with no dry specks.
- Pour in the remaining 3 3/4 cups milk in a slow stream, whisking until the liquid is an even, light brown.
- Raise the heat to medium and warm for 5 to 7 minutes, whisking every minute, until steam rises steadily and tiny bubbles ring the pan edge, about 150°F. Do not let it boil.
- Remove the pan from the burner and add the chopped chocolate. Let it sit for 30 seconds, then whisk for 1 minute until no flecks remain and the surface looks glossy.
- Stir in the vanilla and taste. It should taste of dark chocolate first, sweetness second.
- Empty the water from the mugs and ladle in about 1 cup per mug, filling each about three quarters full.
- Top with marshmallows or whipped cream and serve right away, when the marshmallows begin to soften into the surface.
Notes
Never let the milk boil, since it scorches and forms a skin.
Use a chopped bar, not chips, for the smoothest melt.
Storage: refrigerate in an airtight glass jar for up to 4 days, or freeze for up to 2 months.
Use a chopped bar, not chips, for the smoothest melt.
Storage: refrigerate in an airtight glass jar for up to 4 days, or freeze for up to 2 months.