2 1/2 ozs. unsweetened chocolate
1/2 cup water
pinch of salt
3/4 cup sugar
1 cup heavy cream
1 teaspoon vanilla
5 quarts milk, heated
1 can (7 oz.) whipped cream or marshmallows
ground nutmeg
In a heavy saucepan, combine the chocolate and water over medium heat until smooth and thick, stirring constantly. Add the salt and sugar and whisk for 3 minutes. Remove from heat and let cool.
Whip the heavy cream and vanilla together with electric mixer or stand mixer until soft peaks form, about 3-5 minutes. Stir into the cooled chocolate mixture. It will be the consistency of frosting. Store in refrigerator in an airtight container.
To make the hot chocolate, heat milk over medium heat. Add chocolate mixture and whisk until smooth and frothy. Serve in cups, top with whipped cream or marshmallows and sprinkle with nutmeg.
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