French Hot Chocolate Recipe

Add 375 ml heavy cream, 375 ml milk, 1 tbsp powdered sugar, and 2 tbsp powdered instant coffee into a small saucepan. Stir well and let it simmer on low-medium heat for 10 minutes. Gradually add the 250 g dark chocolate (morsels or finely chopped), stirring well after each addition until the chocolate fully melts.

To make the chantilly: whip 125 g heavy cream, 1 tbsp powdered sugar, and 1 tsp vanilla extract until stiff peaks form and it has doubled in volume.