A few minutes of whisking over low heat and the milk turns thick and velvety, ready for its cloud of whipped cream: Comptoir du Cacao’s Eiffel Tower Dark Chocolate Bar, intense and elegant at 72% cocoa, melts into every cup.
Serves 2 · 10 min
- Break the Eiffel Tower dark chocolate bar (3.2 oz / 90 g) into small pieces.
- Heat 1 1/2 cups (360 ml) whole milk and 1/4 cup (60 ml) heavy cream until steaming, without boiling.
- Add the chocolate and whisk over low heat for 2 to 3 minutes, until thick and velvety.
- Sweeten to taste with a little sugar and serve in cups topped with whipped cream.
The star of this recipe: Eiffel Tower Dark Chocolate Bar, by Comptoir du Cacao.
