Place the chopped 3 oz semi-sweet chocolate finely chopped (60–70% cacao recommended) in a small Mixing Bowl. In a small Saucepan over low heat, whisk together the 2 tbsp unsweetened cocoa powder, 2 tbsp granulated sugar, and 3 tbsp hot water just boiled until the sugar dissolves and the mixture is smooth, about 1–2 minutes. Pour the hot cocoa mixture over the chopped chocolate and let sit for 30 seconds, then stir until the 3 oz semi-sweet chocolate finely chopped (60–70% cacao recommended) is fully melted and the mixture is glossy. Let cool to room temperature (about 5 minutes).

Add the cooled chocolate base to a Blender along with the 1 ½ cups whole milk cold, ½ cup heavy cream cold, and 1 tsp pure vanilla extract. Blend on low for a few seconds to combine. Add the 3 cups ice about 2 large handfuls and blend on high until completely smooth and thick — the consistency should resemble a thick milkshake. If it's too thin, add a few more 3 cups ice about 2 large handfuls cubes and blend again.

Pour the frozen hot chocolate into two tall glasses. Pile a generous mound of 1 cup whipped cream store-bought or freshly whipped on top of each glass — don't be shy, the more the better! Finish with 1 tbsp chocolate shavings or mini chocolate chips for garnish or 1 tbsp chocolate shavings or mini chocolate chips for garnish for garnish.

Serve immediately with a wide straw or a long spoon. Enjoy right away — the drink is best consumed fresh before the 3 cups ice about 2 large handfuls begins to melt.