Hot Chocolate
4 tablespoons 2 percent milk (for French version, substitute half and half)
6 tablespoons chocolate sauce (recipe below)
Miniature chocolate bar or coin
Whipping cream
Chocolate shavings
Chocolate Sauce
2 cups whipping cream
10 ounces Valrhona semisweet chocolate
10 ounces Valrhona milk chocolate
½ cup warm water
6 tablespoons corn syrup
1 tablespoon pure vanilla extract
5 tablespoons Valrhona dark cocoa powder
Directions for Hot Chocolate
Heat milk and chocolate sauce together until hot. Use immersion blender or steamer from espresso machine to froth. Crown with freshly whipped cream and garnish with chocolate shavings.
Directions for Chocolate Sauce
Boil whipping cream. Remove from heat and add cocoa powder, water, vanilla extract, and syrup. Blend with immersion blender until fully incorporated. Chop chocolate in a food processor until coarse. While food processor is running, gradually add hot cream mixture until chocolate is fully incorporated and melted. Set aside and store. Reheat to use, if sauce is too thick to pour.
Serve with miniature bar of chocolate or chocolate coin.