Recipe: 00091 Title : Frozen Hot Chocolate Author: Marg Smith Date : May 1995 _________________________________________________________________________ From: May/June issue of Cook's Illustrated. 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. -=-=-=-=-=- _________________________________________________________________________