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*1/2 cup sugar-free [[chocolate]] syrup |
*1/2 cup sugar-free [[chocolate]] syrup |
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*1/2 cup [[water]] |
*1/2 cup [[water]] |
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| − | *2 tablespoons [[cocoa powder]] |
+ | *2 tablespoons [[cocoa|cocoa powder]] |
*1 teaspoon [[vanilla extract]] |
*1 teaspoon [[vanilla extract]] |
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===Directions=== |
===Directions=== |
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| − | 1. In a medium saucepan combine [[cream]], syrup, [[water]] and [[cocoa powder]]. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, 5 minutes. Remove from heat and stir in [[vanilla]]. |
+ | 1. In a medium saucepan combine [[cream]], syrup, [[water]] and [[cocoa|cocoa powder]]. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, 5 minutes. Remove from heat and stir in [[vanilla]]. |
2. Pour mixture into two [[ice]] cube trays. Freeze 2 hours. |
2. Pour mixture into two [[ice]] cube trays. Freeze 2 hours. |
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3. Before serving transfer cubes into a food processor. Process until mixture is finely chopped and slushy. |
3. Before serving transfer cubes into a food processor. Process until mixture is finely chopped and slushy. |
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Revision as of 02:54, 14 May 2010
Description
Keep a batch in the freezer for a last minute dessert or summertime treat.
Description
Ingredients
- 1 cup heavy cream
- 1/2 cup sugar-free chocolate syrup
- 1/2 cup water
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Directions
1. In a medium saucepan combine cream, syrup, water and cocoa powder. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, 5 minutes. Remove from heat and stir in vanilla. 2. Pour mixture into two ice cube trays. Freeze 2 hours. 3. Before serving transfer cubes into a food processor. Process until mixture is finely chopped and slushy.