Angelina's Hot Chocolate

Angelina's Chocolat L'Africain.

From the cookbook "Hot Chocolate" by Michael Turback.

Combine 3/4 cup whole milk, 1/4 cup heavy cream and 1 t. confectioners' sugar and heat over med-high till bubbles appear around edges. Remove from heat and add 4 oz Omanhene (or any other good brand) bittersweet chocolate (72%) that's been chopped. Stir till melted (you may need to return it to low heat). Serve with whipped cream.