Serves 4
for the white chocolate soup
100g best quality white chocolate
150ml single cream
100ml whole milk
for the dark chocolate
100g best quality dark chocolate (70% cocoa solids)
10g cocoa powder
150ml double cream
4 tbsp whole milk
For the white chocolate soup, break up the chocolate and melt in a heatproof bowl over a saucepan of hot water on a very low heat. Take the bowl off the pan. Pour the cream and milk into a bowl. Slowly add the warm melted chocolate, stirring well until smooth, and set aside to cool. Refrigerate the white chocolate soup for 3 hours and then skim off the impurities from the surface.
For the dark chocolate layer, melt the chocolate in a heatproof bowl over a saucepan of gently simmering water. Add the cocoa powder and mix well until smooth. Pour the double cream into a large bowl and whisk until it just starts to thicken, then slowly pour in the melted chocolate, stirring well. Finally, stir in the milk to achieve a lighter consistency.
To assemble, pour the chilled white chocolate soup into 4 shot glasses, to 2-3cm from the top. Carefully spoon the dark chocolate on top of the white soup and serve, with straws.