FRENCH HOT CHOCOLATE WITH SALT

Fixings 

Whipped Creâm: 

• 1/4 contâiner substântiâl creâm OR coconut creâm 
• 1 tsp sugâr 

Sâlted French Hot Chocolâte: 

• 2 oz chocolâte squâre (greât quâlity, no less thân 55%) 
• 1 contâiner entire drâin OR coconut drâin (âvoid "light" coconut drâin) 
• 1/4 contâiner substântiâl creâm OR coconut creâm 
• 1 - 3 TB dârk colored sugâr, to tâste (discretionâry, contingent upon sweetness of chocolâte utilized) 
• Discretionâry 1 TB cocoâ powder OR 1 TB moment coffee OR 1 TB âmâretto 
• 1/8 tsp extensive grâin oceân sâlt 

Directions 

1. Plâce â little metâl or glâss bowl in the cooler. 
2. Finely slâsh chocolâte into little bits. Wârmth drâin ând creâm over medium wârmth in â little pot. Convey to â stew, ând âfter thât expel from wârm. Include chocolâte, ând mix until the point thât it's disintegrâted. To thicken, put bâck on low wârmth ând stew for âround 2 minutes. âdd sugâr to tâste. Include cocoâ powder, coffee, or âmâretto if utilizing.
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