Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Sugar
2 tb HERSHEY'S Cocoa
-(European Style)
1/4 c Water
1 1/4 c Milk
1/2 c Light cream
1/2 ts Vanilla extract
Desired topping*

*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 1/2 cup cold whipping cream, 2 tablespoons
sugar, 1 tablespoon HERSHEY'S European Style Cocoa, 1/2 teaspoon
vanilla extract and 1/8 teaspoon peppermint extract; beat until
stiff. Cover; refrigerate leftover topping. About 1 cup topping.

MOCHA CREAM TOPPING:

In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons
sugar, 1 tablespoon HERSHEY'S European Style Cocoa, 1 teaspoon
powdered instant coffee and 1/2 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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