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1
In a small bowl, combine the cocoa, flour, sugar, espresso powder and salt. Mix together well.
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2
In a small saucepan, heat the cream over medium-low heat, until it just starts to steam.
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3
Using a wooden spoon, add the cocoa mixture to the cream, and stir until blended. Continue stirring over medium-low heat until sugars dissolve, about 3 minutes.
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4
Gradually add the milk to the saucepan and stir to combine.
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5
Increase heat to medium. Stir continuously for about 10 minutes, until mixture thickens. You can feel with the spoon if the mixture starts sticking to the bottom. If so, reduce heat. Keep stirring. You're shooting for the consistency of a very loose pudding.
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6
Remove from heat and stir in vanilla. You might see some lumps, but that's okay - they're yummy little nuggets of fudginess.
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7
Serve immediately. Hot chocolate will thicken more as it cools. Ladle into mugs, or little demitasse cups for when you've got company. Plop a fat marshmallow on top, or a little whipped cream, if desired.
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8
Serve with hot buttered toast for breakfast dunking. Or biscotti.
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9
Alternatively, the microwave works wonders if you need this ASAP. Heat cream for 1 1/2 minutes on high power. Whisk in dry ingredients until smooth. Whisk in milk and heat on high for 2 minutes. Whisk. Heat again for 2 minutes. Whisk. Check for desired thickness, and if necessary, heat again for a minute. Stir in extract. Pour into mugs. Top with whipped cream.
