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Use a serrated knife to coarsely chop the chocolate; set aside.
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In a saucepan over medium heat, warm the milk until it begins to bubble around the edges of the pan. Remove from the heat and stir in a pinch of salt.
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Add the chocolate and stir to dissolve. Return the saucepan to low heat and whisk vigorously to froth.
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In a large bowl, combine the cream and powdered sugar and whisk to soft peaks. Add the bourbon and whisk to combine.
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Remove hot chocolate from the heat, divide between 2 mugs, and top with the bourbon whipped cream.
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Using a fine grater, grate a small bit of chocolate from another Mexican chocolate disk over the whipped cream, then serve.