Parisian Hot Chocolate

Use the best chocolate you can find for this amazing hot chocolate.

2 cups (500ml) whole milk
5 ounces (130g) bittersweet chocolate, (best-quality), finely chopped
optional: 2 tablespoons light brown sugar

Heat the milk in a medium-sized saucepan.
Once the milk is warm, remove from heat and whisk in the chocolate, stirring until the chocolate is melted. For a thick hot chocolate, return to heat and cook at a very low boil for about 2-3 minutes, whisking constantly. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.
Taste, and add brown sugar if desired.
Serve warm in demitasse cups, or small coffee or tea cups.

Notes

Note: This hot chocolate improves if made ahead and allowed to sit for a few hours. Rewarm before serving. I also like to add a few flecks of fleur de sel, the very good sea salt from Brittany.