Capuccino Chantilly au chocolat

• ½ pound (225 g) semisweet chocolate, broken into bits
• ⅔ cup (1½

Place the chocolate, milk, coffee, and pinch of salt in a heavy-bottomed saucepan and set over low heat, stirring occasionally until the chocolate has melted and the mixture is smooth. Off heat stir in the egg yolks, then return the pan to medium heat for about 1 minute, stirring constantly, to warm the yolks and thicken the chocolate. Pour the mixture into a metal mixing bowl and stir over ice