Serves 4.

1⁄2 cupheavy cream
4 tbsp+1 tspScharffen Berger cocoa
4 tbsp+1⁄2 tspDemerara sugar
2 1⁄2 ozquality bittersweet chocolate in 1 in (or smaller) squares
 large pinch kosher salt
5 cupwhole milk

Time: 10 minutes.

In a small bowl, whisk cream with 1 teaspoon cocoa and 1⁄2 teaspoon sugar until it forms firm peaks. Set aside.

Using a fine grater, grate one 1-inch square of chocolate. Set aside.

In medium saucepan, combine 2.1 ounces chocolate, remaining cocoa and sugar, and salt and milk. (Reserve any leftover chocolate for another use.) Place mixture over medium heat; whisk gently. Once chocolate melts and cocoa dissolves into milk, raise heat to medium high; whisk more vigorously to form froth on surface. When mixture bubbles around edges and seems ready to boil, remove from heat. Do not let it boil. Ladle into 4 small cups with some froth on each. Spoon dollop of cocoa whipped cream on top, and sprinkle with grated chocolate.

(Recipe courtesy of Amanda Hesser, New York Times.)