French-Style Hot Chocolate with a Torched Meringue Top

Directions

• For the meringue, add the egg whites, sugar, salt, and cream of tartar to a large glass or stainless steel bowl and whisk well.
• Set up a double broiler. Nestle the bowl on top of the simmering water and whisk until the mixture reaches 165°F. Make sure you scrape down the sides as you go.
• Carefully remove the bowl, then beat the mixture with a hand mixer, starting off slow, then slowly increasing the speed. Continue beating until you achieve firm peaks. Set the meringue aside in the fridge while you make the hot chocolate.
• Add whole milk, heavy cream, and brown sugar to a saucepan and place over medium heat. Cook until the sugar has dissolved.
• Add in the chopped dark chocolate, and cook until melted, whisking occasionally.
• Once the chocolate has melted, lower the heat to low and cook for an additional 5 minutes to thicken. Continue to stir occasionally.
• Add a pinch of salt, then give the hot chocolate one final stir.
• Pour the hot chocolate into mugs and generously top each with a helping of meringue. Carefully torch the meringue until lightly browned.
• Serve immediately.