Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | (unsifted) unsweetened Dutch |
| \N \N | Process Cocoa |
| ¾ cup | Sugar |
| ¾ cup | Plus 1/4 cup water |
| 4 teaspoons | Instant espresso powder or |
| \N \N | Freeze dried instant coffee |
| 2 cups | Low fat (2 percent) milk |
Combine cocoa and sugar in a medium saucepan. Whisk in ¾ cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining ¼ cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.
Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING: 14 calories; 2.3 grams fat (13 percent calories from fat); 2⅗ grams protein; 30.3 grams carbohydrates; 3.05 milligrams cholesterol BAKERS' DOZEN ALICE MEDRICH SHOW #BD1A47