"This is the most divine indulgence of velvety smooth melted chocolate with a hint of spice that you drink from a cup... You deserve this! Optional: Add a dollop of chilled freshly whipped cream and a light sprinkle of cayenne to make it look pretty."
Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.
Don't use the cheap milk chocolate that's made of corn syrup and yucky things that makes it taste like wax. I've tried a few brands and I find that Dairy Milk milk chocolate works really well and tastes great.
Never add cold milk when melting chocolate - it will make it lump up and do strange things.
Per Serving: 121 calories;7.1 g fat;
13.4 g carbohydrates;
2 g protein;
6 mg cholesterol;
18 mg sodium.