1. Scald the milk (scalding: heat milk in a heavy saucepan over medium heat to just below simmering, approximately 180°F / 82°C, until small bubbles form around the edge of the pan and a thin skin begins to appear on the surface; do not boil). Remove from heat and keep warm.
2. Melt the chocolate in a small saucepan set over a larger pan of hot (not boiling) water, stirring occasionally until fully melted and smooth, 4–6 minutes. This is a double-boiler method used to prevent scorching.
3. Add the sugar and salt to the melted chocolate, then gradually pour in the boiling water while stirring constantly until the mixture is completely smooth and no lumps remain.
4. Place the chocolate mixture directly on the stovetop over medium heat and bring to a boil; boil for exactly 1 minute, stirring constantly (mixture will thicken slightly and turn glossy).
5. Pour the hot chocolate mixture into the scalded milk in a thin stream, stirring continuously to combine.
6. Mill the combined mixture: use a traditional chocolate mill (a wooden or metal tool with a grooved disk at the tip, rotated between the palms) or, equivalently, a hand-held milk frother or immersion blender pulsed briefly, until the drink is frothy and uniform, about 20–30 seconds.
7. Ladle or pour immediately into chocolate cups (standard 6 oz / 180 ml demitasse-style cups). Top each serving with a spoonful of lightly whipped cream and serve at once.
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