“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”
READY IN:
12hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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