Frozen Mocha

Dutch process cocoa is the secret to rich chocolate flavor in this recipe, which may be frozen and scooped like ice cream or enjoyed as[ a frosty spoon drink. Although it takes just minutes to make, start the recipe one or two days in advance to allow for freezing time.]

Total Time:
12 hr 20 min
Prep:
20 min
Cook:
12 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/2 cup (unsifted) unsweetened Dutch Process Cocoa
  • 3/4 cup sugar
  • 3/4 cup plus 1/4 cup water
  • 4 teaspoons instant espresso powder or freeze dried instant coffee
  • 2 cups low fat (2 percent) milk
Directions

Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.

Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.


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