Recipe - Double-Choc Ice-Cream Tops

600 ml Thickened cream
400 g Sweetened condensed milk
2 tablespoon Pure cocoa
One fourth cup Warm water
200 g Cooking chocolate; melted
45 g Copha; melted
12 Icecream cones
Kit kat smarties and jelly
tots; to decorate

Combine cream, condensed milk cocoa and water in a large bowl; beat with
electric mixer until thick. Spoon into a 15cm x 25cm loaf pan; cover.
Freeze until frozen.

Place cooking chocolate and copha in a bowl. Stand bowl in a pan of
simmering water, stir until smooth; cool slightly.

Place scoops of icecream in cones; dip into chocolate mixture. Decorate
with kit kat, smarties and jelly tots.

HINT: for a change you can dip tops in melted white melts and decorate with
dark choc bits.

Recipe by: Australian Woman's Day.

Posted to MCRecipe Digest by Ray Milbrandt ray@wcis.net.au on Feb 19,
1998