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4 squares semisweet chocolate
1/4 cup light corn syrup
1/2 tsp vanilla extract
4 cups milk
1 cup heavy or whipping ceam


In heavy 1-quart saucepan over low heat, or double boiler over hot, not boiling, water, heat chocolate and corn syrup until chocolate is melted and mixture is smooth, stirring occasionally with rubber spatula.

Cover and refrigerate 30 minutes or until mixture is cool. Stir in vanilla.

In 2-quart saucepan over medium-low heat, heat milk until very hot and small bubbles form around edge (do not boil).

Meanwhile, in small bowl with mixer at medium-low speed, beat heavy or whipping cream and chocolate mixture until soft peaks form.

To serve, pour milk into warm coffeepot. Carefully spoon whipped-cream mixture equally into 8 warmed, decorative coffee cups; gently pour hot milk mixture in cups.

6 cups or 8 servings

Begin 50 minutes ahead.