- 8 ounces (250 g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped
- 1 cup (7 g) Cocoa Puffs
- 4 cups (960 g) milk
- 4 teaspoons (7 g) juniper berries, crushed in a mortar or coarsely ground in a spice grinder
- 9 ounces (150 g) bittersweet chocolate (preferably Valrhona Araguani 72% cacao), finely chopped
- 2/3 cup heavy cream
- 1/2 cup Devon cream (available at gourmet markets and specialty stores)
- 1/2 cup milk, plus additional if needed
- Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.
- Put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.
- Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.
- Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you're ready to serve.
- Whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender (add additional milk if you need to). Transfer to a pitcher and refrigerate until you're ready to serve.
- Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.
- Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.