Ingredients
- 30 g baking chocolate
- 150ml whole milk
- Sugar to taste
- 100ml full-fream cream
- Cocoa powder.
Melt the chocolate very gently in a saucepan. Add the whole milk and whisk. Pour into a large mug.
Place the cold crème fleurette in the Little Chopper fitted with the emulsifying disc. Press down to whip the cream and pour over the hot chocolate.
Sprinkle with a little cocoa powder.
