Lightly whip 60% of your double cream until you have very soft peaks and set aside in a cool place.

Roughly chop up your chocolate eggs.

Place the milk, icing sugar and remaining double cream in a sauce pan and gently warm over a medium heat. Add in the chocolate and reduce to a low heat. Stir for a couple of minutes until the chocolate has all melted and emulsified to create your hot chocolate. It should be a similar consistency to double cream and glossy.

Pour the hot chocolate into mugs and top each with a spoon of the whipped cream.

Serve and enjoy.