4 people
DESSERT
Ina Garten Cooking for Jeffrey (p. 240)
Bittersweet chocolate - 4 oz
Unsweetened cocoa powder - 1 1⁄2 tbl
Sugar - 1 1⁄2 tbl
Half-and-half - 1⁄2 cup
Whole milk - 1 1⁄2 cup
Vanilla extract - 1 tsp
Sweetned whipped cream - 1 cup
None
Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside.
Place 3⁄4 cup of the milk, 1⁄2 tsp of vanilla and half of the chocolate mixture in a blender. Add 2 cups of ice and blend for several minutes, until the mixture is thick but not icey, like a frozen daiquiri. You can add a little more milk or ice if its too thick or too thin. Pour into two, 10 oz ice cream soda glasses and top each with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons.