3 1/2 cups half and half
1 tablespoon arrowroot
1/4 cup sugar
8 ounces 70% cacao chocolate, chopped (I used Scharffen Berger Bittersweet Chocolate)
1/2 teaspoon vanilla
Mix 1/2 cup of the half and half with the arrowroot in small cup till well blended and smooth. Set aside.
Put the remaining half and half and sugar in a saucepan over medium low heat. When bubbles begin forming around the edges of the pan, add the arrowroot mixture and whisk until blended and slightly thickened.
Remove from heat and add the chopped chocolate and vanilla and continue to whisk until the chocolate has melted and the mixture is smooth.
Serve in demitasse cups. Makes 16 servings.