The best hot chocolate I’ve had was made by slowly adding milk to melted chocolate, whisking constantly, as you formed a stable emulsion, a kind of “chocolate mayonaise”. Oh my god it was time consuming, but the result was delicious.
You can achieve an even better result than that recipe, with this two step approach that uses an espresso machine steam wand. You’ll get even better body from the foaming, the cleanup is significantly easier, and it’s super fast too.