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Hot Chocolate Supreme
from the kitchen of Sharmagne Leland-St. John

2 cups half and half or heavy cream
1/2 cup M&M'sŪ or a bar of bittersweet cooking chocolate
2 tablespoons molasses
1/4 teaspoon ground ginger or a chunk of crystallised ginger chopped
Marshmallows or whipped cream

Heat the half and half or cream in a heavy saucepan to boiling point.  In a blender combine the candy or chocolate, and ginger; add the half and half or cream.  Blend on high speed for one minute or until smooth.  Serve in warmed mugs, topped with marshmallows or dollops of whipped cream.  Sprinkle with a dusting of ground ginger.


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