Mix the chocolate sauce and chilled heavy cream and pour into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously until the desired consistency is reached.
Froth the milk and pour into a heat-resistant glass. Gently pour the hot espresso on top to form different layers. Crown with the chocolate foam.
Double the ingredients for a 1 litre Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l Whipper.
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