For the Decadent Chocolate Cream:
150 grams good quality plain dark chocolate (preferably 65% or above) at room temperature
150 ml. heavy cream
1 tablespoon castor sugar
For the Hot Chocolate Base:
400 ml. whole milk
2 tablespoon cocoa
2 tablespoon condensed milk (or you can use sugar)
For the decadent chocolate cream: Heat the cream with the sugar until it is just about to boil. Chop the chocolate into small pieces. Combine the cream with the chocolate in a bowl and cover. Let the mixture steam for 10 minutes. Remove cover and whisk to combine. You would notice that the chocolate has melted. Put this in a whipped cream dispenser after straining and charge with one nitrous charger. Make sure it is well mixed before getting rid of the cream chargers.
To make the hot chocolate base, Heat the milk with the cocoa and condensed milk in it until it boils. Once it does, remove from the heat, strain, and pour in three cups. Using a thin nozzle, add 1/3rd of the chocolate cream mixture to each cup. Serve immediately.
The beauty of this recipe lies with the fact that the person drinking the chocolate can stir as
much or as little to make this chocolate taste as rich as he/she wants it to be. Additional
flavoring, like mint, hazelnuts, and/or chili, can be added during boiling the milk, and can also be used for garnishing the finished dish.