1 cup full-cream milk ½ cup sugar
¼ cup cocoa powder
150g dark chocolate (70%)
In a saucepan, bring a cup of full-cream milk to the boil, with the sugar and the cocoa powder, and whisk. But watch it – it can boil over before you blink. Reduce heat and simmer for 10 minutes. Set aside while you melt the chocolate in a saucepan and whisk it into the chocolate milk. Chill in the fridge for 1 hour, then pour into a suitable metal container, cover with foil and freeze.
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