Frozen Hot Chocolate - cocoa

Method

• In saucepan over low heat, whisk together cocoa powder, chocolate, 1/4 cup of the whipping cream, the sugar and butter-heat, whisking often til chocolate and butter melted and sugar dissolved.
• Gradually whisk in milk and another 1/4 cup of the cream.
• Bring just to a boil.
• Pour into 9 inch square cake pan.
• Let stand for 15 minutes.
• Cover and freeze for at least 12 hours (can be prepared to this point and frozen for up to 5 days).
• Let stand at room temperature for 5 minutes.
• Break into small pieces.
• Transfer to food processor along with remaining whipping cream.
• Puree, scraping down side of bowl twice, til mixture is thick, smooth and creamy.
• Spoon into 4 chilled goblets.
• Serve immediately or refreeze for up to 30 minutes.