Continental Hot Chocolate - cooking recipe

Ingredients

3 sq. unsweetened chocolate (or 3 pkg. no melt liquid chocolate)
1/2 c. water
3/4 c. Imperial sugar
6 c. hot milk
1/2 tsp. vanilla
dash of salt (1/8 tsp.)
1/2 c. heavy cream, whipped

Preparation

Combine chocolate and water in saucepan.
Cook over low heat until chocolate is melted and blended with water.
Add Imperial sugar and salt; bring to boil and cool.
Add vanilla.
Add 2 to 3 tablespoons chocolate mixture to each cup; add hot milk to fill, blend. Top with whipped cream.
If demitasse cups are used, put 1 tablespoon chocolate mixture in each cup and proceed as above. Makes 8 to 12 regular size servings.