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For the hot chocolate

  • 2 tbsp Authentic Caribbean Rum
  • 160g bittersweet dark chocolate
  • small pinch of salt
  • 500ml milk
  • 1 tbsp super fine caster sugar
  • 50ml espresso coffee
  • 50ml water

For the whipped cream

  • 50ml crème fraiche or heavy double cream
  • 2 tbsp milk
  • 1 ½ tsp superfine caster sugar

For the grated chocolate

  • 20g bittersweet dark chocolate


Add the crème fraiche (or heavy double cream), milk and sugar to a pre-chilled bowl and beat until stiff. Chill until you are ready to serve the chocolate. Finely chop the chocolate and place in a saucepan with the salt and 50ml water. Melt over a low heat, stirring constantly and ensuring that it does not burn. When the chocolate is smooth, stir in the milk and then the sugar. Bring to a boil, and simmer for 5 minutes. Stir in the rum and coffee and boil for 2 minutes longer. When ready to serve, pour the hot chocolate into a liqueur coffee glass, add a spoonful of the whipped crème fraiche to each portion of hot chocolate and sprinkle grated chocolate to garnish.

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