Yield: 3 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Sugar |
2 tablespoons | HERSHEY'S Cocoa (European Style) |
¼ cup | Water |
1¼ cup | Milk |
½ cup | Light cream |
½ teaspoon | Vanilla extract |
\N \N | Desired topping* |
*PEPPERMINT CREAM TOPPING or MOCHA CREAM TOPPING (optional, recipes follow)
In medium saucepan, combine sugar and cocoa; add water, stirring well. Cook over medium heat, stirring constantly, until mixture boils. Stir in milk and light cream. Heat to serving temperature. Do not boil. Remove from heat; add vanilla. Serve immediately. Garnish with desired topping. About 3 servings.
PEPPERMINT CREAM TOPPING:
In small bowl, combine ½ cup cold whipping cream, 2 tablespoons sugar, 1 tablespoon HERSHEY'S European Style Cocoa, ½ teaspoon vanilla extract and ⅛ teaspoon peppermint extract; beat until stiff. Cover; refrigerate leftover topping. About 1 cup topping.
MOCHA CREAM TOPPING:
In small bowl, combine ½ cup cold whipping cream, 2 tablespoons sugar, 1 tablespoon HERSHEY'S European Style Cocoa, 1 teaspoon powdered instant coffee and ½ teaspoon vanilla extract; beat until stiff. Cover; refrigerate leftover topping. About 1 cup topping.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias]