Yield: 4 servings

7 ounces best-quality dark chocolate (70% cocoa solids), broken into pieces

10 ounces whipping cream

4 cups (1 quart) hot milk

Marshmallows

Melt the chocolate in a medium heatproof bowl placed over a saucepan of simmering water, or simply in the microwave.

In a small saucepan, bring the cream to a boil, then immediately remove from the heat.

Pour 1/3 of the hot cream into the melted chocolate. Stir briskly to incorporate the cream. The chocolate might look grainy and split at this point; don’t worry. Repeat twice more, adding another 1/3 of the cream at a time. The chocolate will now be smooth and glossy.

This chocolate ganache can be used immediately or refrigerated for up to 5 days and reheated as needed (to reheat, warm gently in the microwave or in a bowl placed over a saucepan of simmering water until the ganache is hot and melted).

To serve the Claridge’s way, allow each guest to mix the ganache and the hot milk to his or her own liking. Garnish with marshmallows, as desired.

Per serving: 695 calories; 56 g fat; 33 g saturated fat; 106 mg cholesterol; 14 g protein; 39 g carbohydrate; 28 g sugar; 5 g fiber; 137 mg sodium; 359 mg calcium

Nutrition analysis calculation used whole milk. Recipe from “Claridge’s: The Cookbook” by Martyn Nail and Meredith Erickson