Two Hot Chocolates: Hot chocolate a l’ancienne

• 160 g good quality dark chocolate (61% cocoa solids), broken into pieces, plus a little extra for grating
• A small pinch of salt

First make the whipped cream topping. Chill the bowl in which you are going to whip the cream, then add the crème fraîche or double cream, milk and sugar. Beat with an electric hand whisk until stiff, but do not overbeat or it will turn into butter. Chill until you are ready to serve the hot chocolate.

Place the chocolate in a heavy-based saucepan with the salt and water. Melt the choco