If you want to use milk chocolate instead of the darker variety, cut the sugar to just a couple of teaspoons.
2 cups milk (any kind)
1/2 cup light cream
11/2 cups buttermilk
6 ounces bittersweet or semisweet chocolate, coarsely chopped or grated
2 tablespoons unsweetened cocoa
2 tablespoons sugar
Pinch salt
Put all ingredients in an uncovered pot, and warm over medium heat, stirring occasionally to help melt the chocolate. When the chocolate has melted completely, pour into mugs and serve. Makes about 41/2 cups, to serve 4 to 6.
Catherine S. Vodrey
Sunday, February 13, 2000
