Step 1

Finely chop or grate the chocolate. Set aside.

Step 2

Bring the milk and half and half to a simmer over medium heat, stirring occasionally.

Step 3

Once the milk is hot, stir while slowly adding the chocolate a bit at a time. Stir until smooth.

Step 4

Bring the mixture to a very slow boil/high simmer and cook for 2-3 minutes, stirring constantly. This just concentrates the mixture and thickens it up a bit. This is an optional step, but I highly recommend it.

Step 5

Let this base sit for at least an hour or cool it down and refrigerate it overnight.

Step 6

In a small bowl, whisk together the whole milk and egg yolk.

Step 7

Whisk this mixture into the chocolate base aong with the salt and, whisking constantly, heat the chocolate to 165F.

Step 8

Taste and add the sugar (if using). Strain the mixture into a pitcher. It should be very frothy and have a nice head on it. If not, whisk and whisk until it does.

Step 9

Pour into demitasse or espresso cups, garnish with coffee marshmallows (or the garnish of your choice) and indulge.