Combine chocolate and water. Cook 4 minutes, stirring constantly over very low heat. Add sugar and salt, return to heat, and cook 4 minutes more. Cool and fold in cream. Put heaping tsp. mixture in cup and fill with hot milk.
By Robin from Washington, IA
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I have a similar recipe, but it calls for 2 Tbsp. per cup. Anyway, what I like to do is get some waxed paper and line a cookie sheet. Place the dollops (more or less, depending on your taste) of chocolate mixture on it and then freeze until firm. Place the dollops in a freezer bag/container and you can store it much longer than if just refrigerating. Place 1 dollop in a mug of hot milk, let melt and stir!
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