makes about 2 cups
1 cup heavy cream
2/3 cup sugar
6 ounces finely chopped bittersweet chocolate
Add cream and sugar to a small pot. Bring to a simmer, but do not let it come to a boil. Cook for 1 to 2 minutes, until sugar has dissolved. Add chocolate to a deep heat-proof bowl. Pour hot cream mixture over chocolate and stir with a rubber spatula until combined and chocolate is melted. Transfer to a glass or BPA-free plastic container and let cool slightly before covering and storing in refrigerator. Will last for up to two weeks.
2 cups steamed milk
Chocolate ganache, to taste
Fresh whipped cream, to garnish (optional)
Divide steamed milk into two mugs. Add chocolate ganache, to taste, and stir until mixed well. Top with whipped cream , if using.
This is a very handy frother I got for $2 at IKEA—it runs on "AA" batteries.
And don't forget the whipped cream!