Yield: 3 servings

2 tablespoons granulated sugar

1½ cups milk, any kind

4 ounces best-quality bittersweet chocolate (60% to 70% cacao), finely chopped

Chantilly whipped cream, for serving

In a small saucepan, heat the sugar over medium heat until it melts and turns amber, without stirring; simply tilt the pan from time to time to encourage even caramelization. This should take a few minutes. Remove from the heat to cool for 1 minute.

Carefully pour in the milk, return to medium heat and bring to a simmer, stirring well to dissolve (it may take the crystallized sugar a minute or two to dissolve). Reduce the heat to medium low. Whisk in the chocolate and stir until melted. Bring to a low simmer and cook, stirring continually without allowing the mixture to boil, until the hot chocolate is thickened, 5 to 8 minutes longer (you can make this in advance; cool and gently reheat before serving).

Pour into cups and let rest 5 minutes. Serve with Chantilly Whipped Cream, either in a bowl on the side or piped onto the surface of the hot chocolate at the last minute using a piping bag fitted with a star tip.

Per serving: 326 calories; 19 g fat; 11 g saturated fat; 15 mg cholesterol; 6 g protein; 34 g carbohydrate; 28 g sugar; 3 g fiber; 56 mg sodium; 161 mg calcium

Nutrition analysis calculation used whole milk. Recipe from “Tasting Paris” by Clotilde Dusoulier.