1 (4 oz.) piece German chocolate (better chocolate = better results)
1/3 cup heavy cream
dash of coarse sea salt
whipped cream, grated chocolate or chocolate sticks (optional)

In a small saucepan, break German chocolate into pieces and add cream and salt. Heat on low (about 3 on an electric stove). Slowly stir once the chocolate begins to heat, until it fully dissolved and no chunks are left. Remove from heat and place mixture in a small bowl. Transfer bowl to refrigerator and let cool (about 1 1/2 hours).

Scoop 2 teaspoons into 1 cup of extra warm milk (not hot!) and stir until chocolate dissolves. You may add more, if you like it extra chocolatey. This is milder hot chocolate, with a burst of flavor. May be frozen, in balls wrapped in plastic and placed in freezer bag, or left in refrigerator, to use at a whim. Lasts 1 month.

Top with whipped cream and grated chocolate or a chocolate stick!

Submitted by: Rachel Fricker