- In a medium sauce pan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, together with espresso pulverization until small-scale bubbles seem around edges. Do non allow the mixture to boil.
- Remove from saucepan from estrus together with stir inward the chopped chocolate until melted, returning the sauce to depression estrus if needed for the chocolate to melt completely. Serve warm, topped amongst lots of whipped cream
Original recipe together with notes of recipe visit: French Hot Chocolate @ wellplated.com