For the hot chocolate:

1. Chop the chocolate into small pieces.
2. Mix the milk, cream, powdered sugar, and espresso powder in a medium saucepan over medium heat. Heat just until hot, and small bubbles appear around the edges of the saucepan. Be careful not to scald or boil the milk.
3. As soon as you have hot milk, remove it from the heat, add the chopped chocolate to the warm milk, and whisk thoroughly until the chocolate melts and is velvety smooth and creamy. (If the melted chocolate needs some reheating, place it over medium-low heat and warm it again.)
4. Transfer the hot chocolate to warmed serving pitchers and serve immediately. To serve, pour the decadent hot chocolate into large mugs and top with big scoops of whipped cream. Some people like to add a pinch of salt to the hot chocolate, but I don’t think this kind of chocolate needs it.

For the whipped cream:

1. Refrigerate the whisk attachment and mixing bowl for at least 15 minutes.
2. In a glass measuring cup, add the unflavored gelatin and cold water. Let it sit for about 5 minutes.
3. Place the measuring cup with the gelatin mixture in the microwave for about 7 to 10 seconds until it becomes liquid again but not hot. Set aside.
4. Add the cream to the cold mixing bowl. Beat the cream on high speed until it begins to thicken, then add the confectioners’ sugar.
5. With the mixer running, drizzle in the liquid gelatin and vanilla extract and beat until soft peaks form.
6. Transfer the whipped cream to a small serving bowl.