Hot chocolate with a dash of salt

Serves 1

100ml double cream, plus extra to decorate 40g dark chocolate, plus extra for grating 150ml whole milk

¼ tsp sea salt flakes

Bring the cream to the boil in a saucepan, then break the chocolate into the pan. Stir, off the heat, until melted, then whisk in the milk gradually. Add the salt, pour into a cup, and serve with a swirl of cream on top and the extra chocolate grated over.