• Gather the ingredients for this recipes. You'll also need a small heavy pot and wooden spoon for stirring.

Prepare the Chocolate

• If using bars of 6 oz bittersweet chocolate, chop them into small pieces. (It is not necessary to chop chocolate wafers. I can attest that Ghirardelli and Guittard chips melt very well.)

Heat the Milk

• Pour 1 1/2 cups whole milk and 1/2 cup heavy whipping cream in a heavy medium saucepan.
• Add the 1 tablespoon brown sugar, and 1/2 teaspoon espresso powder. Whisk to combine.
• Heat over medium heat until the milk is nicely warm, just to the boiling point. Stick your finger in the milk to test if it's warm. Small bubbles will also appear at the side of the pan just before boiling. This does not take very long so don't stray from the stove very far.

Melt the Chocolate

• Remove the pot from heat and add the chocolate pieces. Allow it to set for a few minutes and then stir until it has melted.
• To thicken the chocolate, return the saucepan to low heat and continue stirring until the chocolate has thickened to a desired consistency, about 3-4 minutes. However, as before, do not allow the mixture to boil.
• If desired, transfer the hot chocolate to a chocolate pot, or serve warm in demitasse cups. Top with 1 1/2 cups whipped cream and/or sprinkle with 1 teaspoon Fleur de Sel - sea salt.
• Refrigerate any leftovers in an airtight container such as a pint jar. You may store in refrigerator for 3-4 days. Reheat in microwave or a saucepan over low heat until thoroughly warmed.
• This recipe will serve approximately 4-6 people, or the equivalent of Six 1/2 cup servings.