In a 3-quart saucepan over medium-low heat, stir sugar, cocoa, milk, water and cinnamon stick until it comes to a simmer. Add cream and chopped or shaved chocolate and stir continuously until the chocolate is completely melted. Immediately remove from heat.

In a small mixing bowl, with a wire whisk or hand-held mixer, whip 1 cup cream with the maple syrup (if desired) until stiff peaks form.

To serve, remove cinnamon stick and pour hot chocolate into 4 mugs and add a generous dollop of whipped cream to the top.

VARIATIONS:

• Try changing up the sugar, chocolate bar flavor and milk for different consistencies or flavors.
• At the simmer stage, add any combination of a teaspoon of vanilla extract, whole cloves, whole anise, a dash of ground nutmeg or a hearty pinch of ground cayenne. Pour hot chocolate through a sieve when serving.
• For a peppermint or fruity hot chocolate, add a teaspoon of extract (peppermint or orange) when removed from heat. Stir to incorporate.
• Sweeten the whipped cream with sugar or caramel.
• Add orange zest to the whipped cream.
• Use marshmallows or a small scoop of vanilla ice cream instead of whipped cream.
• Add 1 ounce of rum, whiskey or brandy to each serving mug before pouring in chocolate.