VELVETY FOAMY CHOCOLATE IN A CUP

"Nancy Coupal of the Coupa Cafe in Palo Alto, Beverly Hills and Caracas, Venezuela says you can use nonfat milk in place of whole milk."

2 cups whole milk
1/4 cup sugar
1 tablespoon cornstarch 1/4 cup bottled water
3 tablespoons fine cocoa powder (Valrhona or Scharffen Berger)
3 ounces chopped bittersweet chocolate (Valrhona, Scharffen Berger, Guittard, Lindt)

Combine the milk and sugar in a saucepan and heat slowly. Blend the cornstarch into the water and then whisk into the milk. Continue whisking. When the mixture is hot, add the cocoa powder and chocolate. Whisk until chocolate has melted. Remove from heat and blend for 1 to 2 minutes with an immersion blender. Tilt the saucepan and keep blending until liquid really foams up and thickens.

If you do not have an immersion blender, use a regular blender but lift lid about 1/4 inch in a corner and cover with a towel.

Using a large serving spoon, spoon the chocolate into cups carefully so you do not lose the foam. The flavor improves if you make the chocolate the day before serving.

Store in refrigerator and heat before serving and re-froth. Serve with churros, cinnamon toast, or buttered sourdough toasted so it is dark around the edges.

Serves 4
Source: Jacqueline Higuera McMahon, the San Francisco Chronicle, March 21, 2007