Ann's Recipe for Viennese Hot Chocolate
4 cups milk
1 cup heavy cream
8 oz good quality bittersweet chocolate, finely chopped
3 T sugar
4 tsp Austrian rum
Heat the milk in a large saucepan until almost boiling. Meanwhile, whip the cream to soft peaks. Set aside.
Remove milk from the heat and whisk in all but 2 tsp of the chocolate. Add the sugar and rum and whisk until foamy.
Ladle the hot chocolate into 4 mugs, top with a large dollop of whipped cream and sprinkle with the remaining chocolate. Serve immediately.
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