Hot chocolate and whipped cream with coconut
- 1 CS Icing sugar
- 10 g Bitter cocoa powder
- 10 g Cornstarch
- 2 DC Coconut powder
- 20 cl Cream very cold
- 60 g Dark chocolate of good quality
Pour the milk into a saucepan and add the sifted cornstarch and cocoa powder. Mix with a whisk to dissolve the ingredients in the milk, paying attention to the lumps. Add also the sugar. Apart, break the dark chocolate squares and melt them in a bain-marie.
When the milk is close to boiling (without boiling), add the melted chocolate and mix well with the whisk until the preparation becomes dense.
In a bowl previously stored in the refrigerator, beat the crème fraîche very cold in chantilly. After a few minutes (when the cream begins to rise), add the icing sugar without ceasing to beat then the coconut.
Pour the chocolate into a cup and cover generously with whipped cream and some chocolate chips.