- 6 ounces fine-quality bittersweet chocolate (not unsweetened)
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter
- Whipped cream
- Raspberries
- Chop chocolate. In a 1 1/2-quart saucepan bring cream, milk, sugar, and salt just to a boil over moderate heat, stirring, and add chocolate and butter. Reduce heat to low and cook mixture, stirring, until chocolate is melted and mixture is smooth.
- Ladle hot chocolate into demitasse cups and top with whipped cream and a few raspberries (raspberries will sink to the bottom).