Pour the heavy whipping cream into a SMEG kettle (or another electric kettle of your choice or saucepan) and add cocoa mix.
When the cream mixture begins to steam, stir vigorously with a long-handled bar spoon or a bar whisk until the cocoa mix is dissolved. Remove the kettle from the heating plate to avoid the hot cocoa from scorching.
Stir in a single ounce of dark chocolate sauce close the lid to keep warm. 
Divide the Milano chocolate syrup into two serving glasses, and add an ounce of whiskey into each glass. 
Top each glass with hot chocolate and top with fresh milk foam using a milk frother (or top with whipped cream). 
Garnish with shaved milk or dark chocolate.
Serve.

Adding whiskey to this hot chocolate recipe is optional. This hot chocolate is still just as creamy and dreamy without the alcohol.