1/2 cup finely grated or chopped bittersweet chocolate (at least 60% cacao)
1/2 cup finely grated or chopped Mexican chocolate
4 large marshmallows, for serving
Add the milk, bittersweet chocolate and Mexican chocolate to a 2-quart saucepan. Place over medium heat and whisk until the chocolates have completely melted. Divide among four mugs and top each with a marshmallow. Serve hot.