It doesn’t usually take a lot to get me to want chocolate. For the most part, I’m game to throw some down at any point during the day.
So when this month’s Food Network Magazine deemed itself the “Chocolate” issue – I found that I couldn’t resist picking it up.
If ever there were an issue just meant for me…this would be it.
When I picked it up, I decided thumbing through it and earmarking the pages that called out to me would be counter-productive as I was pretty sure I would just end up doubling the size of the magazine as I flipped through flagging every page.
So my alternate approach?
To make the most INTERESTING recipe I could find.
Chocolate ice cubes? Yes. That works.
I’ve tried (fruitlessly…chocolatelessy?) in the past to make chocolate ice cubes by freezing Hershey’s syrup…but seeing as those are still sitting in my freezer, still an unfrozen gooey mess, I’m guessing that doesn’t quite do it.
So I decided to give this recipe a try…dutifully following each step.
Drop these into a glass and serve with some nice cold vanilla soymilk for a refreshing chocolate drink (add a sugar rim if you REALLY want to get crazy) or even better yet, WARM the milk and you have instant hot chocolate on your hands!
Chocolate Ice Cubes
- 1/2 cup milk (I used soymilk)
- 1/4 cup water
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon sugar
- 3/4 cup semi-sweet chocolate chips
- Combine milk, water, cocoa powder and sugar in a sauce pan and simmer over medium heat until well combined
- Remove from heat and stir in chocolate chips until fully melted
- Pour into ice cube tray and stick in the freezer
- Pop out a couple cubes when you’re craving something sweet and enjoy