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Hot Cocoa Sundae
Recipes
Ingredients:
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons sugar
– 2 cups Real California Milk or lactose-free milk
– 1 cup whipping cream, divided
– 3 tablespoons sour cream
– 2 ounces bittersweet chocolate, coarsely chopped
– 8 scoops (1/3 cup each) mint chocolate chip or chocolate chip ice cream (about 1/2 pint, total)
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Directions:
1. In a heavy 2-quart saucepan, mix cocoa powder and sugar.
2. Over medium-high heat, gradually whisk milk and 1/2 cup of the whipping cream until smooth. Bring to a boil, reduce heat to low and simmer gently 25 to 35 minutes until cocoa is reduced to slightly less than one cup; stir often and adjust heat as needed, being careful not to boil.
3. Meanwhile, whip remaining 1/2 cup whipping cream and the sour cream to form soft peaks; refrigerate.
4. Remove cocoa mixture from heat and immediately add the chopped chocolate; stir until chocolate is completely melted and the mixture is smooth.
5. Spoon 2 tablespoons hot cocoa mixture into each of the four 8-ounce, straight-sided glasses.
6. Top each with a scoop of ice cream and 2 tablespoons of whipped cream; repeat layer once, ending with whipped cream.
7. Serve immediately with spoons.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.