- 1/2 cup plus 2 tablespoons half and half
- 1 teaspoon arrowroot
- 1 tablespoon sugar
- 2 ounces of at least 70% cacao bittersweet high-quality, finely chopped chocolate
- 2 to 4 strips orange peel
Place 1/2 cup milk in a small saucepan over medium heat. Bring to a simmer.
In a small bowl combine the other two tablespoons of half and half, whisking until smooth. When the half and half begins to bubble around the edges, whisk in the sugar. Then whisk in the cornstarch mixture, whisking until the half and half slightly thickens, usually less than one minute.
Remove from heat and quickly whisk in the chocolate, whisk until smooth. Pour into cups, top each with the orange zest, and serve immediately. Best served in small cups with marshmallows and/or whipped cream, if desired.
Makes 2 servings
Adapted from Hot Chocolate by Fred Thompson (Harvard Common Press)