Prep Time: 20 - 30 minutes
Yields: 8 servings
For the best results, place the chocolate mixture in the refrigerator overnight. If you are a serious hot chocolate fan, you can make a double or triple batch and then hold it in the refrigerator for up to 5 days. The mixture develops a smoother texture and richer flavor as it rests. Hot chocolate will develop a skin if it is left to sit too long, so be sure to serve it right away.
24 ounces dark chocolate, finely chopped
1 cup heavy cream
2 quarts whole milk
Place chocolate in a heatproof bowl. Bring the cream to a boil and pour over the chocolate. Cover and let rest for 5 minutes. Stir the mixture until completely smooth.
Bring the milk to a simmer. Gradually whisk the milk into the chocolate mixture. Cool completely and refrigerate until ready to use.
When ready to serve, slowly heat the chocolate mixture over medium-low heat. Serve hot.