Ingredients:5 cups water
4 chocolate bars (400-500 g)
1.25 cups of whipped cream
1 tbsp. l. powdered sugar
3 tbsp. l. caramel sauce or syrup.
Preparation:
In the heat the water dipper, put there chocolate chunks, heat over low heat and stir constantly. Chocolate should rasstayat, but not burn. Add a quarter cup of whipped cream. In a separate bowl, mix the rest of the whipped cream and caramel sauce. Pour hot chocolate in mugs. Spoon on top with caramel cream and serve.
