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In a small, heavy bottomed saucepan, combine the chocolate, milk, and salt.
Heat gently over low/medium heat for a few minutes, whisking regularly, until the chocolate is completely melted. It should be steaming, but don't let it come to a simmer. (Cooking the hot chocolate a little lower and slower helps the chocolate to fully melt rather than remain speckle-y in the milk.)
Off the heat, add the vanilla extract and stir.
Serve immediately in small cups, topped with whipped cream, if you like.