There has to be a buffer between them and the hot bottom. A small wire rack, a folded dishtowel, something low and flat.
But I always make my cocoa in a sauce pan, just stir constantly until you see the cream swirls. I put all ingredients in at once, so the chocolate highlights the swirls. Turns out perfectly every time.
Looks like I should do a post on making cocoa...
AHA I didn't know it needed a buffer. Thanks for that!
The pot was dirty, too, or else I would have used it plain. I need to do dishes. LOL