This is a great make-ahead dessert. I often will make the chocolate mixture up the night before or in the morning. Then put the milk in a crock pot on the low setting for about an hour before serving, so no last-minute prep is needed! Everyone raves about this hot chocolate! I love the fluffy, light, yet rich chocolaty taste. Not my everyday hot chocolate, but great for a special treat. From Favorites.
3 (1 oz) squares of Baker’s semi-sweet chocolate
½ cup water
½ teaspoon salt
¾ cut sugar
1 cup heavy cream, whipped
1 teaspoon vanilla
Milk (about 1 gallon)
Cook chocolate and water over low heat until smooth and thick, stirring constantly—be careful not to burn the chocolate. Add salt and sugar; cook for 5 minutes more. Cool completely.
Whip heavy cram and add vanilla. (You could substitute almond or peppermint extract for a little different flavor). Fold into cooled chocolate mixture. Store in refrigerator. To serve, add a heaping tablespoon (or two) to a cup of hot milk. Stir and enjoy.