1 cup heavy whipping cream
1 tablespoon sugar
3 tablespoons cocoa powder
3/4 teaspoon sea salt, plus extra for sprinkling
Melted Hot Cocoa:
8 Squares (4 ounces) Dark 100% Cocoa Baker’s Chocolate
2 Squares (1 ounce) Semi-Sweet Baker’s Chocolate
2-4 teaspoons honey, depending on how sweet or bitter you like your chocolate
3/4 Cup Whole Milk, at room temperature
Begin by preparing the sea salt whipped cream. Beat the cream and sugar in an electric mixer fitted with the whisk attachment at medium high speed until the cream holds a very soft peak. Gently whisk in the sea salt and cocoa powder until incorporated. Cover and set aside. To make the hot cocoa, melt down the chocolate pieces in the top of a double boiler, stirring constantly. Add the honey and milk and continue stirring until it’s one fluid mixture and becomes very warm. Evenly distribute the cocoa between two serving glasses and top with the whipped cream and a pinch of sea salt for garnish. Serve immediately