Chocolate Champagne

Ingredients:

1/4 cup cold CHOCOLATE SYRUP (recipe follows)
1/4 cup cold light cream or half-and-half
1/2 cup cold club soda, freshly opened

Directions:

Place CHOCOLATE SYRUP into tall glass; stir in light cream.
Slowly pour soda down side of glass, stirring constantly. Serve immediately. One 8-oz.

CHOCOLATE SYRUP

1 cup HERSHEY'S Cocoa
2 cups cold water
1-1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1-1/2 teaspoons vanilla extract

Stir cocoa and water until smooth in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils. Add sugar, corn syrup and salt. Return to boil, stirring constantly. Reduce heat; simmer, partially covered, 5 minutes. Cool; stir in vanilla. Cover; refrigerate. About 1 quart syrup.

Audrey