- 6 ounces Symphony chocolate, chopped
- 2 cups milk
- Place the milk and chopped chocolate in a saucepan over medium heat.
- Stir gently to keep chocolate from staying at the bottom of the pan and getting too hot.
- If you like foam, stir with a whisk just until mixture gets steamy hot.
- Do not let it boil.
- Remove from heat.
- Add a dollop of whip cream to the bottom of a mug.
- Pour in hot chocolate.
Recipe by Gracious Rain at https://graciousrain.com/candy-bar-hot-chocolate/
2.1.7