Ingredients:

• 1 litre – chilled unboiled pasteurised Milk
• 3 tbsp – Sugar
• 1.5 tbsp – cocoa powder
• 2 tbsp – water
• 4 tbsp – chocolated sauce (refer sauces for icecreams & cakes)
• 5 scoops vanilla icecream
• 5 chocolate spiral sticks for topping (optional)
• 1 tbsp – chocolate curls for topping

Method:

1. Mix cocoa, sugar and water.
2. Heat while stirring till all sugar dissolves.
3. A smooth batter should form.
4. Chill milk till icy cold.
5. Pour milk into a beating bowl.
6. Add cocoa batter, electrically beat to whip till frothy.
7. To proceed before serving:
8. Fill each chilled glass 1/3.
9. Pour a tsp of sauce along rim at surface of milk in glass.
10. Pour another 1/3 with milk.
11. Top with a scoop of ice-cream.
12. Pour some more chocolate sauce along rim and top.
13. Garnish with chocolate curls.
14. Push in a chocolate spiral in inclined position. Serve immediately with long handled spoons.

Recipe courtesy of Saroj Kering