6 oz (160g) best-quality bittersweet dark chocolate
small pinch of salt
18fl oz / 500ml milk
1 tbsp caster sugar
2 tbsp authentic Caribbean rum
1 demi-tasse cup (2floz/50ml) espresso coffee
For the whipped cream
2floz / 50 ml crème frache or double cream
2 tbsp milk
1 ½ tsp caster sugar
For the grated chocolate
20 g high quality plain chocolate, grated
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Method Prep:10min › Ready in:10min
Make the whipped cream in advance. Chill the bowl in which you are going to whip the crème fraiche. Add the crème fraiche, milk and sugar. Beat with an electric hand-held beater, until stiff. Chill until you are ready to serve the chocolate.
Finely chop the chocolate and place in a saucepan with the salt and ¼ cup (2 fl oz/50 ml) water. Melt over a low heat, stirring constantly and taking great care that it does not burn.
When the chocolate is smooth, stir in the milk and then the sugar. Bring to a boil, then simmer for 5 minutes. Be careful because the chocolate bubbles up and thickens rapidly. Stir in the rum and coffee and boil for 2 minutes longer.
When ready to serve add a spoonful of the whipped crème fraiche to each portion of hot chocolate and grate chocolate sprinkles on top to garnish.