savings in
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    3/4  cup 
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    1/2  cup 
    unsweetened Dutch-process cocoa powder
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    2 3/4  cups 
    low-fat milk
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    1 - 2   cups 
    low-fat milk
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    1/2  cup 
    tiny marshmallows (optional)

In a small saucepan, whisk together sugar and cocoa powder. Set aside 2 tablespoons of the 2 3/4 cups milk. Whisk in enough of the remaining 2 3/4 cups milk to make a paste. Whisk in the remainder of the 2 3/4 cups milk. Heat and stir over low heat until sugar is dissolved.
Pour chocolate mixture into clean ice cube trays. Cover and freeze for 6 hours to overnight.
Run hot water on bottom of ice cube trays to help release chocolate cubes. Place chocolate cubes in a large food processor. Add the reserved 2 tablespoons milk. Cover and process until mixture is smooth and lightened in color.
To serve, spoon 1/2 cup of the chocolate mixture into each of eight 6-ounce glasses. Using the 1 to 2 cups milk, spoon 2 tablespoons to 1/4 cup of the milk on top of chocolate mixture in each glass; stir slightly. If desired, garnish with marshmallows.
Make Ahead Tip
  • Make-Ahead Directions: Prepare as directed through step 3. Store in an airtight container in the freezer for up to 3 days. If frozen more than 4 hours, let stand at room temperature for 15 to 20 minutes to soften slightly before serving.
Nutrition information
Per Serving: cal. (kcal) 141, Fat, total (g) 2, chol. (mg) 6, sat. fat (g) 1, carb. (g) 28, fiber (g) 1, pro. (g) 5, sodium (mg) 50, Percent Daily Values are based on a 2,000 calorie diet
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