Hot Chocolate recipe from the Angelina Café in Paris, which opened in 1903

Servings:

4

Ingredients:

6 ounces fine-quality semisweet or bittersweet chocolate, chopped  
1/4 cup water, room temperature 
3 tablespoons hot water  
3 cups hot milk, divided  
Sugar to taste
Whipped cream, if desired

Directions:

In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally until smooth.

Remove top of double-boiler pan. Whisk in 3 tablespoons hot water. Pour chocolate mixture into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls; add to taste.