Ingredients
4 ounces bittersweet chocolate, coarsely chopped
2 tablespoons unsweetened cocoa powder
1 cup whole milk
1 cup heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
Preparation
Step 1
Place the chocolate in a double boiler and melt over medium heat. Whisk in 1/4 cup hot water to incorporate.
Step 2
Sift the cocoa powder into a large mixing bowl. Whisk in about 2 tablespoons milk, to form a paste. Whisk in the rest of the milk, the cream, vanilla, and salt.
Step 3
Whisk the milk-and-cocoa mixture into the melted chocolate, and transfer to a medium saucepan. Bring to a boil over low heat, whisking continuously.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
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