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Start by making ganache. Chop chocolate into very small pieces. I used 52% cacao, but if that is too strong for you, use a semi-sweet bar. (If you want to use milk chocolate, reduce the amount of heavy cream to 3/4 cup and add 1 tablespoon light corn syrup.)
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Put the chopped chocolate into a medium bowl. Bring the heavy cream to a boil. Remove it from the heat and pour it over the chocolate. Let it sit for 1 minute before stirring. Then, use a rubber spatula to stir until the chocolate is melted. Stir for about 2 minutes. Set the ganache aside.
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To make the cocoa drink, in a saucepan, bring the milk and cream to a boil over medium heat. Add the sugar and stir until it is completely dissolved in the milk mixture. Next, add the cocoa powder (if you want it) and whisk until completely dissolved. Remove from the heat and pour in the ganache. Let it sit for a minute or two. Then stir for 4 to 5 minutes until well combined. Finally, add the vanilla and stir to incorporate.
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Top with whipped cream or marshmallows and serve immediately. Any leftovers can be stored in the refrigerator for up to two weeks.
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Optional flavorings and variations:
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1. Replace the vanilla with 1 teaspoon orange flavoring extract.
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2. Replace the vanilla with 1/2 teaspoon peppermint flavoring extract and serve with crushed candy canes on top of the whipped cream.
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3. Use raspberry ganache instead of basic chocolate ganache and enjoy Hot Chocolate Raspberry Cocoa.
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4. Add 1/2 teaspoon chili powder and 1 teaspoon cinnamon and make a Mexican Hot Cocoa.
