French Hot Chocolate
It's very thick, rich but not too sweet, and perfect to combat the polar vortex that's coming.
3/4 cup whole milk
1/4 cup heavy cream
1 teaspoon confectioners sugar
4 oz. Bittersweet chocolate, not unsweetened (60-70 % Cacao) broken into pieces
whipped cream for topping
Heat milk, cream and Confectioners sugar in heavy pan over medium high heat until mixture bubbles.
Remove pan from heat, and add chocolate.
Whisk until chocolate is melted and blended well.
Pour into small cups and top with a spoonful of whipped cream.