Step 1

Take the brioche and cut them into cubes about 2-3cm on each side. Dunk them in a bowl of melted butter, then toss in a bowl that has the brown sugar and ground cinnamon combined.

Step 2

Preheat an oven to 180°C. Arrange the tossed croutons on a clean non-stick baking tray and bake for 6-8 minutes until they are golden. (They will crisp up as they cool!)

Step 3

Heat the milk and cream up in a large saucepan until almost boiling. Snap the chocolate int much smaller squares. Drop the chocolate into the warm milk/cream and stir until it all melts and becomes sensually smooth!

Step 4

Stir the cocoa powder, cornflour and egg yolks together with a an extra splash of cold milk until it becomes a smooth paste. Spoon the paste into the hot soup as you whisk and it'll thicken within a minute or so.

Step 5

Serve a ladle of soup in a warm bowl with croutons on top, a drizzle of extra cream, scattering of crunchy cocoa nibs and a few fresh mint leaves.