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Hot Chocolate

Here is Rob Kasper's favorite recipe for hot chocolate, which he says "has been tested on snow shovelers." Hot Chocolate Topped With Chocolate Whipped Cream Makes 4-6 mug servings HOT CHOCOLATE: 3 cups milk 3 ounces bittersweet or semisweet chocolate cut into bits TOPPING: 1/4 cup unsweetened Dutch process cocoa powder 3 tablespoons powdered sugar 1 cup heavy cream, chilled 1/2 teaspoon vanilla extract In a medium saucepan over medium heat, bring the milk just to a boil. Remove from heat, add the chocolate, and stir or whisk until well blended. To make Chocolate Whipped Cream topping, combine the cocoa powder and powdered sugar in a small bowl. In a chilled medium bowl, combine the cream and vanilla and whip until peaks form. With the mixer running or while whisking by hand, gradually pour in the cocoa mixture; whip until well blended. From "The Best American Recipes 2000" by Fran McCullough and Suzanne Hamlin Gina Ferazzi/Los Angeles Times