Melt the chocolate in a double boiler. Mix the melted chocolate with the milk, cream and powdered sugar and heat briefly until the powdered sugar has dissolved. Spread the mixture through a fine sieve (hair sieve) and pour into the cream maker.
Screw on a cream charger, shake well and chill. The mass should be cooled for at least 1 hour. It gets better, however, if the mass has been able to permeate and cool for several hours (e.g. overnight).
Serve with fresh strawberries if you like.
My cream maker has a capacity of 0.5 l. With a capacity of 1 l, two cream capsules should be used.
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