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Prep Time: 15 minutes
Total Time: 45 minutes
Makes: Four cups (depending on their size)
1/4 cup milk
2 envelopes unflavoured gelatin
6 ounces (1 cup) semisweet chocolate chips
1/2 cup strong brewed Folgers coffee
2/3 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 heaping cup ice cubes
Grated semisweet chocolate, for garnish |
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Pour the milk into a blender jar. Sprinkle in the gelatin. Pulse on for just a few seconds
to moisten the gelatin. Allow to sit for 2 to 3 minutes to soften. Pour the coffee into a heat-proof glass
measuring cup and heat in the microwave to boiling. Pour in the chocolate chips and then pour in the boiling
coffee. Process at high speed until all of the chocolate is melted, stopping once to scrape the sides of the
blender jar with a rubber spatula. Add the sugar, vanilla, and cream. Process for a minute or two or
until smooth.
With the motor running, add ice to the blender one cube at a time through the center of the lid.
(Hold hand or a paper towel over the opening in the lid to prevent spattering.) Process at highest
speed until ice is chopped and melted into the mixture.
Pour immediately into a serving dish or individual serving dishes. Chill for at least 30 minutes or
until mixture is set. Garnish with grated semisweet chocolate.
NOTE: For a lighter version, substitute light cream or "half and half" for the heavy cream. |
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