Frozen Mocha

INGREDIENTS

INSTRUCTIONS

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.
Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING: 14 calories; 2.3 grams fat
(13 percent calories from fat); 2.6 grams protein; 30.3 grams
carbohydrates; 3.05 milligrams cholesterol
Converted by MC_Buster.
NOTES : 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.
Recipe by: BAKERS' DOZEN SHOW #BD1A47
Converted by MM_Buster v2.0l.

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