A Marvelous Cup of Hot Cocoa

1 bag (11.5 ounces) Ghirardelli Double Chocolate Chips2 cups half-and-half4 cups lowfat milk (or milk of your choice)Lightly sweetened whipped cream, optional garnishPour chocolate chips into a medium glass Pyrex or heat proof bowl. Set aside.In medium saucepan, heat half-and-half until just boiling. Do not bring to full boil. Slowly pour over chocolate chips. Gently whisk until chocolate melts and mixture is smooth.Cool ganache at room temperature for 1 hour, stirring occasionally at 10 minute intervals. Chill uncovered in refrigerator for 1 hour. Stir as needed to keep mixture smooth. Store tightly covered in refrigerator for up to 2 weeks.For each serving, spoon 1/2 cup ganache into individual mug; add 1/2 cup milk. Microwave at 20 second intervals, stirring well until hot. Garnish with whipped cream.Alternatively, heat mixture in small saucepan over medium heat just until hot chocolate comes to boil. Pour into cups. Garnish as desired.Serves eight.Baking hint: For a spicy flavor, sprinkle ground cinnamon over whipped cream.Nutrition values per serving (with low-fat milk): 422 calories, 38 g fat (23 g saturated fat), 12 g protein, 23 g carbohydrates, 6 g fiber, 50 mg cholesterol, 117 mg sodium.