French Hot Chocolate

The difference between hot chocolate and hot cocoa is that hot chocolate is made by melting down actual chocolate, where hot cocoa is made by flavoring milk with cocoa powder, sugar, etc. This version of hot chocolate starts with a mousse, and as such is very rich indeed. 

• 8 - 10 ounces semi-sweet chocolate, chopped (use a bread knife to chop)
• 2 cups heavy whipping cream, whipped to stiff peaks
• 1-2 tsp flavoring (mint, orange [if you want it to taste like a tootsie roll], almond, hazelnut, even lemon)
• 8 C scalded whole milk, keep warm

Melt chocolate in a double boiler over simmering water, being sure to mix and pull away any melted chocolate from the walls of the bowl. You don't want to burn the chocolate. Once all the chocolate is melted, remove from heat, and add a small spoonful (a few tablespoons full) of the whipped cream into the chocolate and whisk vigorously to incorporate and slightly cool the chocolate. DO NOT ADD TOO MUCH WHIPPED CREAM--it will to turn to ganache, and you won't be able to get a mousse texture. Using a rubber spatula, immediately move all of the chocolate into the whipped cream and vigorously whip to incorporate and get a smooth, even distribution of chocolate into the whipped cream. Add flavoring to taste. Note, mint takes very little to absorb the flavor, while almond takes a ton before you can taste it at all. 

To serve, either pipe into cups, or serve in a bowl with a spoon, allowing people to add their own mousse. Then pour the hot milk over. You should have about one part milk to one part mousse. Provide spoons or stirrers to mix.