In the top of a double boiler over simmering water, melt the first two cocoas with sugar butter, creaming to a smooth paste. Add all the remaining chocolates and continue melting, slowly adding the milk in a thin stream to the mixture and stirring constantly until thoroughly blended and smooth as silk. Cool to room temperature. In a quart sized blender, combine Frozen Hot Chocolate ingredients. Puree until very thick, pour into a grapefruit bowl, top with whipped cream and sprinkle with grated chocolate.;
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