Preparation
Break the chocolate into a bowl.
Put it in a saucepan with boiling water (in a bain marie). Keep on a low heat until the chocolate has melted.
Add the hot water to the chocolate and mix well to form a thick, shiny paste.
Leave to cool and then add the fresh cheese.
Divide the chocolate mixture between two coffee cups and put them in the fridge to freeze.
Toast the nuts in a heavy, dry pan for a few minutes and then grind them in a mortar.
When the chocolate is cold, top each cup with a few toasted nuts, garnish with a drizzle of coconut milk and serve.
