For the whipped cream, combine cream and powdered sugar.

Using your tool of choice (whisk, hand/stand mixer, food processor, etc.) whip to stiff peaks. Cover and refrigerate.

For the salted chocolate sauce, set-up an ice bath.

Place chopped chocolate and cold water in a medium pot.

Over medium heat, constantly stir until chocolate has melted.

Reduce heat to low and whisk until smooth.

Add sugar and salt and continue to whisk until sugar has melted, about 3 minutes.

Transfer the sauce to the ice bath and whisk until chilled.

Fold in ½ cup of the whipped cream.

To serve, heat milk using any method you like, and combine ¼ cup of the salted chocolate sauce with ½ cup of milk. Stir well.

Top with a large spoonful of the remaining whipped cream and, if you like, a small sprinkle of flake salt.