I made chocolate-orange hot chocolate tonight and it was SO GOOD. And it has TWO INGREDIENTS (or three, depending on how thick you like your chocolate) and not very many steps. YAY!
INGREDIENTS:
*chocolate orange, or other tasty eating chocolate.
*heavy cream
*milk (optional)
EQUIPMENT:
*small saucepan
*stirring implement of some kind (i prefer a wire whisk)
*mug
INSTRUCTIONS:
1) Acquire chocolate orange. If you do not have/do not like chocolate oranges, other eating chocolate will do, although the higher quality the better. When not using chocolate oranges i usually use those little Dove Promises guys.
2) Acquire small saucepan. Larger saucepans (and more chocolate) are helpful if you’re making chocolate for more than one person.
3) spread the chocolate across the bottom of the pan.

This is about a quarter of a chocolate orange Please ignore how dirty my stove is. Note that I didn’t spread it all that carefully, figuring that the chocolate would melt pretty quickly (it did).
4) Turn the burner on AS LOW AS POSSIBLE. Chocolate burns easily, but it ought to behave itself if you turn the stove on as low as you can get it and pay attention to the pot.

here you see the mostly-melted chocolate. I whisked it a little to encourage the last bits to melt.
5) Once the chocolate is mostly melted, dribble in some cream.

Notice that the chocolate clumped up a bit and didn’t want to mix in (especially near the edges). Fear not! This is just a thing chocolate does sometimes. Keep stirring and it will incorporate.

Keep stirring….

THERE we go.
6) Keep adding cream by dribbles and mixing it in until the chocolate doesn’t do the clumpy thing anymore. This will probably take four or five sets of dribbles-and-stirring.
7) Taste the chocolate. You might, as i did, decide that you added an insufficient amount of chocolate – go ahead and put in some more if you want.

(yes, i put in most of the rest of the orange. shush.) Stir until it has melted all the way in.
8) add a little more cream if you want, depending on how thick you like your drinking chocolate. If you like it thick enough to stand a spoon in, you’re probably done. Otherwise, add a bit more cream.
9) If this concoction is just too rich for you (and it is pretty damn rich) or if you want to stretch it without using up your ENTIRE stash of heavy cream (which is expensive), now is the time to add some milk. Just pour it in and stir.
10) Continue to heat on ULTRA MEGA LOW until you have reached the desired temperature. (because chocolate has such a low melting point, it will probably happen that the top of the chocolate is just lukewarm even though the chocolate has all melted in.) Keep an eye on it though, so it doesn’t burn or develop a skin from getting too hot.
11) Pour into a mug. If you want, deglaze the pan with more milk (pour milk in to cover up all the chocolate sticking to the sides and bottom of the pan, heat GENTLY and stir to get the chocolate off the pot and into the milk) to get a much-more-diluted-but-still-tasty drink. Why waste chocolate, right?
AND THAT’S IT! Enjoy your delicious treat.