Decadent and luxurious, this recipe calls for 70% cocoa chocolate but if you prefer it can be substituted for milk chocolate.
600ml milk, preferably full fat
150ml double cream
100g chocolate chopped up into small chunks
Add all the ingredients into a pan and gently bring to a simmer whisking until smooth. Take off the heat and add 50ml of Cornish spiced honey rum, pour into two mugs and sprinkle with cocoa powder.
