I melted down some baker's chocolate in the top of a double boiler, whisked in some honey and hot milk, and topped it with a sea salt chocolate whipped cream. (Yep, I put chocolate in the whipped cream, too. And it was AMAZING.) The hot chocolate slowly melted the bottom of the whipped cream island and made the whole drink slightly salty. The melted chocolate added the best thick and velvety texture, and created a richness and intensity of flavor that you just cannot get from using a powdered cocoa base.
The best part is that it takes all of 15 minutes to throw together, and most of that time is spend standing by the mixer while the liquid cream becomes whipped cream. I made them on two occasions this past weekend because they were just that darn good. The recipe below makes two servings of hot chocolate, it is very rich so I kept the portions small (think espresso cup size). But, if you're especially hungry you can feel free to double it and ingest a wonderfully decadent amount of chocolate. Head over to Adventures in Cooking for this recipe.