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 6/6/2008 2:55 PM
 
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For all you Chocolate Lovers!!
Frozen Hot Chocolate Mix 1/2 cup unsweetened Dutch-process cocoa and 3/4 cup sugar in a medium saucepan. Stir in 10 tablespoons low-fat (1 percent) milk to form a smooth paste, then stir in an additional 2 cups milk over low heat until sugar dissolves. Pour mixture into ice cube trays; cover and freeze for at least 6 hours. (Mixture can be frozen up to one week.) Break frozen cubes into chunks with a table knife. Process mixture with 2 tablespoons milk in a food processor fitted with a steel blade until smooth. Serve immediately in frosted goblets. If desired, garnish with candied orange zest.
Serves 6.
--------------------------------------- Frozen Hot Chocolate
Ingredients 1/2 cup unsweetened Dutch-process cocoa powder 3/4 cup sugar 2 1/2 cups milk

Directions 1. In saucepan, mix together cocoa powder and sugar. Whisk in 1/2 cup milk to form smooth paste. Gradually whisk in remaining 2 cups milk. Bring to a boil. Reduce heat; simmer 5 minutes, until sugar dissolves and mixture is smooth.
2. Transfer to 13 x 9 x 2-in. baking pan; cool. Freeze 1 to 2 hours, until slushy. Break up mixture with fork. Freeze, mixing again with fork as mixture begins to harden. Freeze 1 to 2 hours longer, stirring every 30 minutes, until mixture is frozen.
3. Break up mixture; transfer to food processor with 2 Tbsp water. Process until smooth. Pour into glasses. Garnish each with dollop of whipped cream and dusting of cocoa powder, if desired. ------------------------------- Low-Fat Frozen Hot Chocolate 1/2 cup cocoa powder 3/4 cup sugar 2 3/4 cups lowfat 1% milk In a small saucepan, combine the cocoa and sugar. stir in just enough milk to form a smooth paste. Stir in all but 2 tablespoons of the remaining milk. Stir over low heat until the mixture is warm and the sugar is dissolved. Pour into a shallow pan or ice cube trays, cover well, and freeze at least 6 hours or overnight. The mixture can be frozen for 1 week or more. Break frozen mixture into chunks with a fork or table knife. Place chunks in a food processor bowl fitted with a steel blade. Process with remaining 2 tablespoons milk until no lumps remain and mixture is thick and light in color. Serve at once in frosted goblets as a spoon drink or scrape into bowl, cover, and refreeze for at least 8 hours or overnight. Scoop and serve frozen.
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