In a large saucepan, combine sugar and cocoa. Gradually add milk, reserving 2 tablespoons for blending; cook and stir until heated through and sugar is dissolved. Remove from the heat and let cool.
Transfer to an 8-in. square dish. Freeze for 2 hours or until edges begin to firm. Stir and return to freezer. Freeze 4 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process with remaining milk until smooth. Garnish with whipped topping and chocolate syrup.
Originally Submitted
12/5/2010
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