2 cups Coffee-strong 1/3 cup Sugar 8.5 oz Valrhona Dark Chocolate
1 cups Heavy Cream 1 2/3 cups Milk
Add the sugar to the hot coffee.
In a microwave safe bowl melt the chocolate in 30 seconds intervals until completely melt. Be careful not to burn the chocolate.
Pour 1/3 of the hot coffee over the melted chocolate; using a whisk mix quickly to obtain an elastic and shiny mixture, then add 1/3 more of the hot chocolate and continue to mix rapidly to emulsify; once the emulsion is ready add the rest of the hot coffee and mix them with the hand blender.
Chill the mixture first then add the cream and milk at cold temperature and blend well using the whisk or hand blender