A nice starting point for 'real' hot chocolate is to make ganache. It stores well in the fridge for a long time, and tastes good. Okay. Really good. It's the innards of chocolate bonbons and truffles, too ;) It's danged easy, too.

8oz finely grated good chocolate (or good chocolate chips)
1 cup cream (I prefer extra heavy whipping cream...hey...)

Put chocolate grates or chips in glass bowl.
Bring cream to a boil (or microwave until very, very hot).
Pour lava-hot cream over chocolate chips.
Let sit for 4-5 minutes, and then begin to stir.
Resulting lava-hot liquid will be very thin at first, and then begin to set up as it cools.
This makes thick, rich, gooey paste that will keep in fridge up to 2 weeks.

From here, you can:

a) make bonbons: use a spoon and make small balls, then roll in crushed nuts. Chill.
b) make truffles: use a spoon and make small balls, then roll in cocoa powder. Chill.
c) make hot chocolate: use a spoon and put several small balls in a cup. Pour more lava-hot milk or cream in small amounts, to melt the ganache. Use small amounts to keep the mixture smooth, or it will get all lumpy. Labor intensive, but oh-so-decadant good :)