Bicerin (Italian coffee and chocolate drink)

Method

1. Melt the chocolate and milk together in a saucepan over a very low heat until smooth and fully combined, then add the hazelnut extract (if using). Whip the double cream and sugar together until it forms soft peaks (that flop over when you take the beaters out).
2. Pour a double shot of espresso into a glass. Hold a spoon upside-down over the top, then very slowly pour the chocolate over the spoon so it settles in a layer above the coffee. Top this with the whipped cream, then finish with a little cocoa powder. Repeat with the remaining espresso to make 6 in total.