Viennese Hot Chocolate (Viking River)

3 C (710 ml) low fat milk, divided

7 oz (198 g) premium dark chocolate, grated

1 T (12 g) sugar r

1 C (237 ml) heavy cream, chilled

½ tsp (2½ ml) vanilla extract

1 T (8 g) confectioners’ sugar

Cocoa powder or chocolate shavings

Place 1 C (237 ml) of the milk and chocolate in a small saucepan over medium low; reduce to low and simmer until chocolate has melted, about 4 minutes. Place granulated sugar and remaining milk in another saucepan over medium low, whisking until sugar dissolves. Pour chocolate mixture into milk, whisking to combine, and simmer on low. Combine cream and vanilla together in a large bowl; add confectioners’ sugar and beat until peaks form. Pour chocolate into cups and top with a generous dollop of whipped cream and pinch of cocoa or chocolate shavings.