Recipe Detail Page

In a small pan, over low heat melt the chocolate, salt and Irish cream liqueur. Heat the milk then foam in a milk frother or with an espresso machine. Spoon the froth into a warmed heatproof glass. Slowly pour the remaining milk into the melted chocolate. Stir until well blended and then pour over the back of a spoon, down the inside of the glass. The drink should form 3 layers—dark, light and foam.