Steps

1. Add the cocoa, sugar and salt to a medium-sized bowl.
2. Pour the milk into a saucepan and heat to just below boiling. Remove from heat and pour over the dry cocoa and sugar mix. Whisk until smooth.
3. Add the chopped bittersweet chocolate and continue to whisk until the chocolate is completely melted.
4. Pour into warm mugs and serve.

Notes

A richer version of classic warm cocoa, this hot chocolate packs an extra oomph from the bittersweet chocolate. Serve topped with whipped cream and chocolate shavings for an extra special treat.

Variation

For Mexican hot chocolate, add 1 teaspoon ground cinnamon to the dry ingredients. Add one vanilla bean, split lengthwise, before heating the milk. Add 1/2 teaspoon almond extract when whisking in the bittersweet chocolate. Discard the vanilla bean before serving.