Hot Chocolate

From: The Culinary Institute of America Breakfasts & Brunches

For best results, place the chocolate mixture in the refrigerator overnight.

24 ounces dark chocolate, finely chopped
1 C heavy cream
2 quarts whole milk

Place the chocolate in a heatproof bowl. Bring the cream to a boil and pour over the chocolate. Cover and let rest for 5 minutes. Stir the mixture until completely smooth.
Bring the milk to a simmer. Gradually whisk the milk into the chocolate mixture. Cool completely and refrigerate until ready to use.
When ready to serve, slowly heat the chocolate mixture over medium-low heat. Serve hot.