SERENDIPITY'S FRRROZEN HOT CHOCOLATE

6 ounces semisweet chocolate, preferably a mixture of brands, in small chunks
1 1/2 tablespoons unsweetened cocoa powder
3 tablespoons sugar
2 1/2 cups cold milk
1 cup heavy cream
6 cups ice cubes
3 tablespoons semisweet chocolate shavings

Place 6 ounces of chocolate in the top of a double boiler and allow it to melt over boiling water. Your other options are to put it in a heavy saucepan over low heat and watch it very carefully, or to melt it in the microwave.

Whisk the melted chocolate until it's smooth, then whisk in the cocoa and sugar. Gradually whisk in the milk. Now you have the basis for the recipe. Place it in a pitcher or container, cover it and chill it.

While the chocolate mixture is chilling, put 6 (8-ounce) goblets in the refrigerator to chill so they'll be nice and cold when you're ready to dish out the confection.

Whip the heavy cream for the topping and refrigerate it.

MINUTES BEFORE YOU'RE GOING TO SERVE:
Place half the chocolate mixture in a blender with half the ice. Blend until it's thick and smooth, and spoon it into 3 of the chilled goblets. Repeat with the remaining chocolate mixture and ice.

Top each serving with whipped cream and chocolate shavings, and serve at once.

Makes 6 servings
Source: The New York Restaurant Cookbook by Florence Fabricant and NYC & Co.