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| Dutch-processed cocoa gives this dessert its rich chocolate flavor. Yields 3 cups. |
| 1/2 cup Dutch-processed cocoa |
| 4 tsp. instant espresso powder |
| In a medium saucepan, combine the cocoa, sugar, espresso powder, and just enough of the water |
| to make a smooth paste. Add the rest of the water. Bring to a simmer over medium heat, whisking |
| constantly to prevent scorching. Continue to whisk and simmer for 1 min. Remove the pan from the |
| heat and stir in 2 cups of the milk. Pour into a shallow cake pan or ice-cube trays and freeze until |
| hard. Break up the frozen mixture with a fork and put it in a food processor. Add the remaining 2 |
| Tbs. milk. Process until no lumps remain and the mixture is thick, slushy, and light in color. |
| Immediately pour into goblets and serve. Or, refreeze the slush overnight to harden and serve it in |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated