Dark chocolate melted into hot milk, an espresso underneath, a cloud of whipped cream on top, then a red heart and a white one hooked on the rim: Canasuc’s L’Accroche-Cœur Sugar Red & White says the rest without a word.
Serves 2 · 10 min
Ingredients
- 1 oz (30 g) dark chocolate, chopped
- 1 cup (250 ml) hot milk
- Two espressos
- A spoonful of whipped cream
- L’Accroche-Cœur Sugar Red & White (Canasuc), one red and one white heart per cup
Method
- Melt 1 oz (30 g) of chopped dark chocolate in 1 cup (250 ml) of hot milk, whisking until smooth.
- Brew two espressos into two cups.
- Pour the chocolate milk over the espressos and top with a spoonful of whipped cream.
- Hang a red and a white L’Accroche-Cœur heart on the rim of each cup and serve.
The star of this recipe: L’Accroche-Cœur Sugar Red & White, by Canasuc.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
