2 dl [1 cup] cream
1 teaspoon ground cardamom
1 slice white bread without crust
1 tablespoon butter
1 tablespoon sugar
This is what you do:
 Bring the milk, cream and honey to a boil and stir in the chopped chocolate. Run the mix with hand blender to make the chocolate melt quicker.
 Whip the cream with cardamom to a light and soft foam.
 Cut bread into 1/2 inch cubes. Fry in butter and sugar until golden and crispy.
 Server chocolate in large cups topped with cardamom cream and croutons and a little grated chocolate.
Chef’s tip: As an alternative to croutons, please feel free to use coarsely crushed gingerbread or other nice biscuits.