In a medium saucepan whisk together the Rodelle Organic Baking Cocoa, sugar, cornstarch and salt.

While whisking, slowly pour in the milk until combined and smooth.

Lastly stir in the chopped chocolate.

Heat the mixture on medium heat, stirring occasionally until all the chocolate and sugar has melted.

Allow mix to simmer for 2 minutes to thicken and activate the cornflour.

Divide the hot chocolate between mugs and enjoy with a dollop of cream and some grated chocolate on top.

Store any leftover hot chocolate in the fridge for up to 2 days.