Ingredients

6 ounces good quality bittersweet or semi-sweet chocolate (Lindt, Callebaut, Ghirardelli), broken into 1-inch pieces
4 ounces good quality milk chocolate (Lindt, Callebaut, Ghirardelli), broken into 1-inch pieces
2 tablespoons superfine or bar sugar (optional)
½ cup skim milk, heat until it is just bubbling around the edges
1 teaspoon pure vanilla extract

Instructions

Insert the metal blade. Add the chocolates to the work bowl. Using long pulses, pulse about 15 to 20 times. If using sugar, add now and process for 10 seconds. With the machine running, pour the hot milk slowly and carefully down the feed tube, process until the chocolate is melted and smooth, 1 minute. Add the vanilla, process to combine, 10 seconds.

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