30gdark cocoa powdernormal cocoa powder can also be used
20gbrown caster sugar
1tablespooninstant espresso powder
45gdark chocolate chipsmilk chocolate can also be used
150mldouble (whipping) cream
1tablespoonmaple syrupplus extra for drizzling
1shotBaileys Chocolat Luxe
2Ferrero Rocher chocolates
Add the milk to a saucepan and bring to a simmer then turn off the heat. Mix the cocoa powder, espresso powder, sugar and chocolate chips together in a bowl then add to the milk.
Stir until everything has melted together ( you might need to put the mixture back on the heat for a minute but do not boil ). Once everything has melted and still hot add the shot of Baileys, stir and pour into two large mugs.
Add the cream to a mixing bowl with 1 tablespoon maple syrup and whisk with an electric mixer until stiff. Add the cream to a sandwich bag with the corner cut off or a piping bag and pipe the cream on top of the hot chocolate. Top each hot chocolate with a Ferrero Rocher and an extra drizzle of maple syrup. Enjoy.