Equipment: Blender, 1 ounce dark creme de cocoa, 3/4 ounce creme de noya or 3/4 ounce creme de almond or 3/4 ounce almond liqueur, 1 scoop chocolate ice cream and 8 small ice cubes or 1 ounce 1/2&1/2 and 12 small ice cubes and champagne glass.
Blend creme de cocoa, liqueur and ice cream and ice or cream and ice; pour into glass and serve.
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