Bring the milk with 125 ml of cream to the boil, briefly remove from the heat. Break the chocolate into pieces and add to the milk mixture. Put the pot back on the stove and melt the chocolate with the temperature turned down while stirring. Remove from heat, stir in the sifted powdered sugar and cocoa. Set up 4 heat-resistant glasses, put 1 tablespoon each of amaretto in a glass and fill up with the hot chocolate. Stir the remaining 125 ml cream until creamy, but do not distribute it firmly and evenly on top. Garnish with flaked almonds and serve immediately.
You can also toast the almond flakes a little beforehand, amaretti or cantuccini taste very fine with them.
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