• 17 1/2 ounces (five 3 1/2-ounce bars) good quality milk chocolate , broken into small pieces
• 1 3/4 cups heavy cream
• 6 cups milk (low-fat, if desired)
• 3 Tbsp. confectioners' sugar

In a heavy-bottomed saucepan combine chocolate and 1 cup cream and cook over medium-low heat, stirring occasionally. When chocolate is completely melted, whisk in milk. Increase heat until chocolate milk is very hot, but not boiling.

With an electric mixer, whip remaining cream with sugar until stiff peaks form. Pour hot chocolate into mugs and top with a dollop of whipped cream.

Variations:

• Top with cinnamon
  
• Substitute white chocolate
  
• Add 1 tablespoon raspberry syrup or raspberry jam to each mug before pouring in hot chocolate

Next recipe: Brown Sugar Apple Pie