Steps
- Whip 1 cup of chilled heavy cream with 2 tablespoons of icing sugar to stiff peaks.
- Warm 1 cup of whole milk to a bare simmer in a small saucepan. Add 85g of chopped bittersweet chocolate and whisk over low heat for about 1 minute, until smooth and slightly thickened, then pour into small heatproof glasses.
- Make 2 espressos and gently pour them over the back of a spoon onto the hot chocolate to make a separate layer. Top with the whipped cream.