10 oz. frozen raspberries
Enough water to cover them
Bring to a boil. Cook until raspberries have thawed and are falling apart. Strain, mashing the fruit against the strainer to get all the juice out. Rinse out the pot and return the juice to it. Add:
3 tbsp sugar
Simmer down into a syrup, stirring frequently. It's done when it coats the spoon.
Meanwhile, chop up:
6 oz. vegan dark chocolate
In a pot that holds at least 2 quarts, place:
1 quart unsweetened soy milk (or non-dairy "milk" of your choice)
Slowly heat until just starting to boil. Add the chocolate and whisk like mad, careful not to let the pot boil over, until the chocolate has all melted and the texture is even.
Pour the syrup into the hot chocolate and stir well. Serve with a few grinds of black pepper on top of each mug, and perhaps a few decorative raspberries floating on top. Let the leftover hot chocolate get cold, run it briefly through the blender to mix in the skin that formed on top, and store it in the fridge; it's just as good cold, and would make good ice pops too.