There’s nothing better on a cold night than a mug of super-duper hot chocolate.
My daughter served this when her children were studying for finals and it’s been a favorite at her house since then. The recipe for this French Chocolate came from the “Remnants of Heritage” cookbook by Marjorie Bonnecaze Pino.
You first make a chocolate sauce with Baker’s unsweetened chocolate squares. Once the sauce is made and cooled it’s folded into whipped cream. The creamy chocolate is spooned into the bottom of a large cup or mug and hot milk is ladled over it; producing a luscious, frothy hot chocolate.
For a different flavor or a nice party touch, you can use a peppermint stick as a stirrer.