Tired of hot chocolate out of a cardboard box that is powdery, chalky, and with absolutely no chocolate flavor? Want REAL chocolate flavor in your hot chocolate? Well, use REAL chocolate and toss those hot chocolate mixes, which use cocoa powder (which is what is left AFTER the delicious, valuable cocoa butter has been pressed out of the poor cocoa beans).
This recipe was based on a recipe in a chocolate cookbook in French. The recipes were not accurate enough for me to do baking, but I did find a version of hot chocolate drunk by French bakers after making the morning croissants: just dissolve the chocolate batons from the pain au chocolate in some hot water. Simple and rich; I loved it. Course, I have a sweet tooth so I had to add some sugar.
1 tablespoon sugar (white or brown or turbinado or fructose or raw or whatever)
½ cup water
1 oz bittersweet chocolate (60-70% cacao)
few drops of vanilla extract
Put all ingredients in a mug and microwave until hot. Stir for at least a minute until all chocolate is dissolved. Microwave again to get hot, and stir a bit more (the reason for this fussy instruction is to make sure that all chocolate is dissolved, and you do not get sludge at the bottom of your cup).
This is one case where the quality of ingredients matters a great deal. Use the best chocolate and vanilla you have. Positively, do not use generic supermarket chocolate chips and fake vanilla; you will taste it.
Semisweet chocolate? Fine, but cut back on the sugar just a tad.
Milk chocolate? Forget it. Too sweet, and no real chocolate flavor.
Milk instead of water? I find that milk decreases the chocolate flavor.
White? Heavenly: the ultimate in rich, decadent flavor; you never had it so good.