1 cup heavy (whipping) cream
4 ounces semi-sweet chocolate pieces
Heat cream over medium-high heat until slightly boiling. Add chocolate pieces and turn off heat. Whisk slowly until chocolate is melted and mixture is very smooth. Pour into a container and keep in the fridge up to two weeks. Mix with cold or warm milk, depending on how frightful the weather outside is.
Note: Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine.
http://thepioneerwoman.com/cooking/2008/10/decadent-chocolate-milk/
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