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In a saucepan over medium heat, add the milk, heavy cream, and brown sugar. Heat gently, stirring occasionally, until steaming but not boiling.
Add the chopped chocolate and pinch of salt. Whisk continuously until the chocolate is fully melted and the mixture is smooth and slightly thickened.
Remove from heat and stir in the vanilla extract.
Pour into mugs and top with whipped cream before serving.
Add the heavy cream, powdered sugar, and vanilla extract to a large bowl or stand mixer fitted with the whisk attachment.
Whip on medium speed until the mixture thickens and soft, billowy peaks form.
Stop mixing as soon as the whipped cream looks smooth and fluffy—overmixing will make it grainy and less smooth.