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Ingredients
| unsweetened cocoa powder (sifted): 1/3 cup |
| bittersweet baking chocolate squares: 2 oz (chopped) |
| light whipping cream (fluid): 2/3 cup |
| granulated sugar: 1/2 cup |
| salted butter: 1 Tbl |
| 2% milk: 2 cups |
Frozen Hot Chocolate
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
720 min -
Servings
4 serving(s)
Tags
- In saucepan over low heat, whisk together cocoa powder, chocolate, 1/4 cup of the whipping cream, the sugar and butter-heat, whisking often til chocolate and butter melted and sugar dissolved.
- Gradually whisk in milk and another 1/4 cup of the cream. Bring just to a boil. Pour into 9 inch square cake pan. Let stand for 15 minutes.
- Cover and freeze for at least 12 hours (can be prepared to this point and frozen for up to 5 days).
- Let stand at room temperature for 5 minutes.
- Break into small pieces. Transfer to food processor along with remaining whipping cream. Puree, scraping down side of bowl twice, til mixture is thick, smooth and creamy.
- Spoon into 4 chilled goblets. Serve immediately or refreeze for up to 30 minutes.