- 35ml Chambord
- 25ml crème de cacao
- 50ml double cream
- Crushed ice
- In a cocktail shaker, shake together the Chambord, crème de cacao and double cream with crushed ice until evenly combined.
- Strain the ingredients through a small strainer. Strain once more to ensure all ice fragments are removed from the drink.
- Pour into a small coupette and lightly dust the top with cocoa powder, using a heart shaped stencil.
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