Rich and creamy cocoa

3 servings

Ingredients

Quantity 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
Desired topping*

Directions

*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]

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