- 120 ml milk
- 400 ml heavy cream
- 50 ml espresso
- 100 ml chocolate sauce
Mix the chocolate sauce and the chilled heavy cream together and put into a 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously until the desired consistency is achieved.
Froth the milk and pour into a heatproof glass. Carefully pour the hot espresso over the milk so that different layers form. Top with the chocolate froth.