“For the chocolate lovers - a cross between slush and ice cream. Can be made 5 days in advance. Perfect for a Valentine dessert - perhaps drizzle a coffee liqueur or add a dollop of whipped cream. Cook time is actual freeze time. Courtesy of CDN Living Holiday Baking Special Issue 1996”
12hrs 15mins

Ingredients Nutrition


  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. Gradually whisk in milk and another 1/4 cup of the cream. Bring just to a boil. Pour into 9 inch square cake pan. Let stand for 15 minutes.
  3. Cover and freeze for at least 12 hours (can be prepared to this point and frozen for up to 5 days).
  4. Let stand at room temperature for 5 minutes.
  5. Break into small pieces. Transfer to food processor along with remaining whipping cream. Puree, scraping down side of bowl twice, til mixture is thick, smooth and creamy.
  6. Spoon into 4 chilled goblets. Serve immediately or refreeze for up to 30 minutes.

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