When you ask for a hot chocolate in Europe you are handed a tiny cup with a smidge of melted chocolate...and what might seem as a colossal disappointment at first turns out to be the smoothest most gorgeous ounce of decadence your mouth has ever experienced. And it's all you need. A shot. Any more is asking too much of your palate.
Here is the recipe (inspired by CityLine)
1 cup half & half or coffee cream ( real, not creamer)
1/3 cup heavy cream
2/3 cup milk
5 tsp honey
5 slices ginger
5 handfuls dark or semi sweet couverture chocolate chips
In a saucepan heat dairy, honey and ginger until bubbling/boiling. Turn off element and let ginger steep for 5-15 minutes to desired gingerness. I let mine steep 8 minutes. Stir constantly so a skin doesn't form on top.
Scoop out the ginger, and bring back to a light boil then turn down to low heat.
Add chocolate and whisk until fully melted. Add more chocolate if desired. Should be thicker than normal hot chocolate.
Scoop into espresso cup and enjoy.
Alternative uses: if you like thinner hot chocolate add steamed milk to desired taste.