1 c. (250 ml) heavy cream, chilled
1/2 tsp. (2 ml) vanilla
1 tbsp. (15 ml) confectioners' sugar
4 tbsp. (60 ml) cocoa
4 tbsp. (60 ml) granulated sugar
2 c. (500 ml) scalded milk, still hot
Grated mint-flavored chocolate

To make whipped cream, chill stainless steel in refrigerator. Pour cold cream and vanilla into bowl, beat with electric beater until peaks form.

Sprinkle in confectioners' sugar and incorporate, use rubber spatula. Set aside in refrigerator.

In another stainless steel bowl, mix cocoa with granulated sugar. Gradually add milk while whisking constantly.

Pour cocoa into 2 large glasses. Top with whipped cream (use pastry bag for ease) and sprinkle each serving with a little grated chocolate. Serves 2.