*Peppermint Cream Topping or Mocha Cream Topping (optional, recipes follow)

In medium saucepan, combine sugar and cocoa; add water, stirring well. Cook over medium heat, stirring constantly, until mixture boils. Stir in milk and light cream. Heat to serving temperature. Do not boil. Remove from heat; add vanilla. Serve immediately. Garnish with desired topping. About 3 servings.

Peppermint Cream Topping:

In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons sugar, 1 tablespoon Hershey's European Style Cocoa, 1/2 teaspoon vanilla extract and 1/8 teaspoon peppermint extract; beat until stiff. Cover; refrigerate leftover topping. About 1 cup topping.

Mocha Cream Topping:

In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons sugar, 1 tablespoon Hershey's European Style Cocoa, 1 teaspoon powdered instant coffee and 1/2 teaspoon vanilla extract; beat until stiff. Cover; refrigerate leftover topping. About 1 cup topping.

courtesy of the Hershey Kitchens.]

[Meal-Master recipe format courtesy of Karen Mintzias]