In food processor, with knife blade attached, blend cocoa, sugar, chocolate, and salt until almost smooth. Store in tightly sealed container at room temperature up to 6 months.
To Make: For each serving, in a microwave-safe mug, mix 3 tablespoons Cocoa Mix with 1 cup mil, microwave on HIGH 1 1/2 - 2 minutes or until blended and hot, stirring once. Swirl a dollop of whipped cream on top.
Mocha Variation: Prepare cocoa mix, adding 1/3 cup instant coffee powder or granules before blending in processor.
Mexican Spice Variation: Prepare cocoa mix, adding 2 teaspoons ground cinnamon and 1/4 teaspoon ground red pepper (cayenne) before blending in processor.
Vanilla Variation: Prepare cocoa mix, adding a half of a vanilla bean (pod and seeds) before blending in processor.