Makes 6 cups. Recipe is from “Remnants of Heritage” by Marjorie Bonnecaze Pino.
2½ squares Baker’s unsweetened chocolate, cut into pieces
½ cup water
¾ cup sugar
Dash of salt
½ cup heavy whipping cream, whipped
6 cups hot milk
6 thin peppermint sticks for stirrers, optional
1. In small saucepan, combine chocolate and water. Cook over medium heat until smooth, stirring constantly for about 4 minutes. Add sugar and salt; continue to cook, stirring until thickened for about 4 more minutes. Remove from heat and cool completely.
2. Whip cream then gently fold the cooled chocolate into the whipped cream. Cover and refrigerate one hour or overnight, in a container.
3. To serve, place 2 heaping tablespoons of the chocolate/ cream mixture in a large cup or mug. Fill with hot milk.
4. Use peppermint stick as a stirrer, if desired.
This recipe can easily be doubled or tripled. Chill chocolate mixture for at least an hour before serving. Or, make it the day before and store it, in a covered container, in the refrigerator until ready to serve.