Time to leave

Today is April 1st and it is snowing in Boston. Again. Winter hasn't taken the hint that it's time to head home and to bed for the season. So, for those seeking a warm beverage to endure the frustration of another wintry, salty mess, I share this chocolat chaud from David Lebovitz's Sweet Life in Paris (a great read).

Hot Chocolate (Recipe by David Lebovitz)


2 cups whole or low-fat milk
5 oz semisweet or bittersweet chocolate, finely chopped (HIGH quality)
Pinch of coarse salt

1. Carefully warm the milk, chocolate, and salt in a saucepan until it begins to boil (but not scorch).

2. Reduce heat to a very low simmer and cook the mixture, whisking frequently, for 3 minutes. If you want a thicker consistency, cook it
another 1-2 minutes.

Pour into cups and serve as is, or with a giant mound of slightly sweetened whipped cream. Sugar can be added, to taste.

Makes 4-6 cups.