Decadent Double Chocolate Milkshake with Whipped Cream

Melt 22.5 gr Dark chocolate in a heatproof bowl set over a pot of barely simmering water until completely smooth, then remove from heat and let cool to room temperature.

In a chilled mixing bowl, whip 60 gr Cream (whipping) and 2 ¹/₂ tsp Powdered Sugar using a hand mixer until stiff, stable peaks form, then transfer into a piping bag fitted with a star nozzle.

Combine 150 ml Milk (whole), 100 gr Ice cream, ³/₄ tbsp Cocoa Powder, 1 ¹/₄ tsp Sugar, and the cooled melted chocolate in a blender and blend for 45 to 60 seconds until thick and velvety smooth.

Drizzle 7.5 gr Chocolate topping along the interior walls of two chilled tall glasses to create decorative chocolate swirls.

Pour the blended chocolate milkshake evenly into the prepared glasses, leaving roughly 2 to 3 cm of space at the rim.

Pipe generous, tall swirls of the whipped cream directly on top of each milkshake.

Finish by drizzling the remaining 7.5 gr Chocolate topping over the whipped cream and finely grating the remaining 7.5 gr Dark chocolate on top before serving immediately.