4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed Espresso
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)
Fill blender half full with chopped or crushed ice. Add all ingredients (except
whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with
whipping cream and drizzle chocolate over the whipped cream.