Frozen Hot Chocolate

1. 1

   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.

2. 2

   Gradually whisk in milk and another 1/4 cup of the cream.

3. 3

   Bring just to a boil.

4. 4

   Pour into 9 inch square cake pan.

5. 5

   Let stand for 15 minutes.

6. 6

   Cover and freeze for at least 12 hours (can be prepared to this point and frozen for up to 5 days).

7. 7

   Let stand at room temperature for 5 minutes.

8. 8

   Break into small pieces.

9. 9

   Transfer to food processor along with remaining whipping cream.

10. 10

    Puree, scraping down side of bowl twice, til mixture is thick, smooth and creamy.

11. 11

    Spoon into 4 chilled goblets.

12. 12

    Serve immediately or refreeze for up to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.