- 3 cups water
- 4 ounces Dutch process cocoa powder (extra dark)
- 4 1/2 ounces sugar
- 1/4 teaspoon ground cinnamon
- Pinch salt
Bring water to a boil in a saucepan. Add all ingredients, bring to a boil again. Pour into a shallow container and freeze overnight. When frozen, scrape with a metal spoon. Serve immediately.
Recipe courtesy of Michael Mignano, The Hotel Hershey