Hot chocolate is a divine pleasure (and so simple to prepare). - For two servings, finely chop 3 ounces of your favorite bittersweet chocolate. I prefer a bar with 72 percent cacao.
- Put it in a sauce pan with 1 1/2 cups of whole milk.
- Bring to a simmer, whisking continuously until chocolate melts.
- Turn off the heat.
- Stir in sugar to taste and a splash of your favorite extract, such as vanilla, peppermint, or almond.
- Serve.
Fine Cooking's recipe for pasta with tuna, lemon, and fried capers pairs well with a decadent dessert. I replaced the fettucine with heart-shaped pasta from Italy. http://www.finecooking.com
For a unique twist, flavor buttercream frosting with a touch of rose water rather than vanilla and pipe a dozen roses.
