Ingredients:

  • 1.5 cups Whole Milk
  • 0.5 cup Heavy Cream
  • 2 tbsp Unsweetened Cocoa Powder
  • 2 oz Bittersweet Chocolate (60-70% cacao), finely chopped
  • 2 tbsp Granulated Sugar
  • 0.5 tsp Pure Vanilla Extract
  • 1 pinch Sea Salt

Instructions:

  1. In a small heavy-bottomed saucepan, whisk together the cocoa powder, sugar, salt, and 2 tablespoons of the milk over low heat. Stir until a smooth, thick mahogany paste forms to bloom the cocoa.
  2. Slowly pour in the remaining milk and the heavy cream. Increase the heat to medium-low, whisking constantly in a circular motion until the mixture is steaming and small bubbles form around the edges. Do not let it reach a rolling boil.
  3. Remove the pan from the heat. Add the finely chopped bittersweet chocolate and vanilla extract, whisking until the chocolate is completely melted and the liquid is silky and fully emulsified.