Angelina Café Hot Chocolate

• 6 ounces fine-quality semisweet or bittersweet chocolate, chopped
• 1/4 cup water, room temperature
• 3 tablespoons hot water
• 3 cups rich (not reduced fat content) hot milk
• Sugar to taste
• Whipped cream, if desired

In double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring until smooth.

Remove top of double boiler pan from heat. Whisk in 3 tablespoons hot water. Divide among individual 4 mugs. Stir 3/4 cup hot milk into each mug. Add sugar and whipped cream to taste. Makes 4 servings.

Same shot at Angelina's Salon de Thé but with some fill flash.