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Ingredients

Method

  • STEP 1

    Whisk the double cream in a bowl until it holds its shape but is still pourable. Set aside.

  • STEP 2

    Pour the milk or single cream into a saucepan with the dark chocolate. Stir continuously over a low-medium heat using a whisk until the mixture comes to the boil. Reduce the heat to low and simmer while continuing to whisk. Add the demerara sugar to taste.

  • STEP 3

    Warm two heatproof glasses by rinsing with hot water, then dry and pour in the espresso. Carefully pour over the chocolate mixture, then top with the whipped cream, hazelnuts and a pinch of cocoa powder.

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