In a saucepan, add two hundred grams of heavy cream, a cup of fifty percent powdered chocolate or chocolate powder, and half a cup of sugar. Mix everything well until chocolate and sugar are completely dissolved.
Now add five hundred ml of milk and mix well. Place over medium heat and continue stirring without stopping.
When it boils, this hot chocolate rises a lot, so it is very important that your pan is a little deeper, so as not to run the risk of overflowing.
And when the chocolate has a little consistency, you can remove it from the heat.
In a container, add whipped cream to taste and with the help of a fue, mix well. But don't let it get too firm.
200 grams of sour cream
1 cup of 50% powdered chocolate or chocolate powder