My Drinking Chocolate

Cooking Instructions

In bowl of food processor fitted with steel blade, combine both chocolates, sugar, and salt. Cover; process at high speed just until chocolates are finely ground. Set aside near stovetop.

In a one-quart, heavy-bottomed, nonaluminum saucepan, heat milk over low heat, stirring often with small whisk, until it is steaming hot. Carefully add chopped chocolate mixture (don't let the hot milk splash you as you do this!).

Continue cooking mixture over low heat, stirring almost constantly with whisk and scraping bottom and sides of pot with rubber spatula frequently. Mixture will steam for several minutes before coming to a boil, and as temperature increases it will thicken slightly. When mixture achieves a boil, continue cooking and stirring for 30 to 45 seconds.

Remove from heat; whisk in vanilla and either optional ingredient, if desired. Divide among small mugs, top with whipped cream, and serve immediately.

Note: If you have leftovers, cool briefly, then chill, covering tightly when cold. This will last for a day or three in the fridge. To reheat, make sure your mug is microwaveable. Heat in microwave at 50% (medium) power for short intervals, stirring well after each, just until mixture is very hot.