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.