Ingredients:

  • 120g (4 oz) high-quality dark chocolate (60-70% cacao), finely chopped
  • 1 tbsp (10g) unsweetened Dutch-process cocoa powder
  • 2 tbsp (25g) soft brown sugar
  • 1 pinch flaky sea salt
  • 350ml (1.5 cups) whole milk
  • 120ml (0.5 cup) heavy cream
  • 1/2 tsp pure vanilla extract

Instructions:

  1. Using a sharp chef's knife, finely chop the dark chocolate into shards to ensure quick melting. Combine the chopped chocolate, cocoa powder, brown sugar, and sea salt in a small, cold heavy-bottomed saucepan.
  2. Pour approximately 1/4 of the whole milk (about 90ml) into the saucepan. Place over low-medium heat and whisk constantly until the chocolate has completely melted and incorporated with the dry ingredients to form a thick, smooth mahogany paste.
  3. Slowly pour in the remaining milk and the heavy cream. Continue to whisk steadily over medium heat for 5-7 minutes until the mixture reach the 'steam point' where small bubbles form at the edges (do not boil).
  4. Remove the saucepan from the heat. Stir in the vanilla extract and whisk vigorously for 30 seconds to create a light froth before serving immediately.