Recipe information
Yield
Makes about 4 1/2 cups, serving 4 to 6.
Ingredients
3/4 cup heavy cream
3 1/4 cups milk
1 1/2 teaspoons vanilla
6 ounces fine-quality bittersweet chocolate, chopped fine
Miniature marshmallows for garnish
Preparation
In a heavy saucepan, combine the cream, the milk, the vanilla, and a pinch of salt and bring the mixture just to a boil over moderate heat. In a small heatproof bowl, combine the chocolate with about 2/3 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture into the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the marshmallows.
