Finely chop the chocolate into small pieces.

In a small saucepan, combine heavy cream, whole milk, and powdered sugar. Heat over medium-high heat until it’s steaming, but not yet simmering or boiling.

When the cream mixture is steaming, stir in the chopped chocolate and stir over medium-low heat to melt. A whisk is a great option here.

If your chocolate isn’t melting smoothly, use an immersion blender or a milk frother to smooth the mixture.

Stir in the vanilla extract.

Serve hot in small cups, topped with whipped cream and grated chocolate.

Enjoy with baked goods, like warm chocolate chip banana bread.

Let the hot chocolate cool to room temperature, then pour into a clean jar or airtight container. Store in the fridge for 3-4 days.

Reheat gently on the stove over low heat or in the microwave in 15-20 second bursts.