Ingredients: (Serves 2)
2 tablespoons dark roast instant coffee
2 tablespoons caster sugar
2 tablespoons water - hot
400ml (13.53 fl oz.) full cream milk - chilled
40g (1.4 oz.) milk chocolate
½ teaspoon cocoa powder
Place the chocolate block in a small microwave safe bowl.
Place the bowl in the microwave.
Apply 30 second bursts at a time until fully melted.
Once melted, use a spoon to drip the chocolate around the top of two serving glasses.
Allow the chocolate to run down the inside of each glass.
Place both glasses in the refrigerator for 5 minutes.
In a medium sized mixing bowl, add the coffee, sugar and water.
Use an electric mixer to whisk the mixture until the sugar dissolves completely and stiff peaks form.
Remove the chilled glasses from the refrigerator and pour 200ml (7.00 fl oz.) chilled milk into each.
Make sure to leave about 13mm (½ inch) space from the top.
Spoon the whipped coffee evenly between the two glasses.
Sprinkle with cocoa powder.