Hot Cocoa Sundaes

2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1 1/2 cups whole milk
1 cup whipping cream, divided
3 tablespoons sour cream
2 ounces bittersweet chocolate, coarsely chopped
8 scoops (about 1/3 cup each) mint chocolate chip or chocolate chip ice cream (about 1/2 pints, total)

In a heavy 2-quart saucepan, mix cocoa powder and sugar.

Over medium-high heat, gradually whisk milk and 1/2 cup of the whipping cream until smooth. Bring to a boil, reduce heat to low and simmer gently 25 to 35 minutes until cocoa is reduced to slightly less than one cup; stir often and adjust heat as needed, being careful not to boil.

Meanwhile, whip remaining 1/2 cup whipping cream and the sour cream to form soft peaks; refrigerate.

Remove cocoa mixture from heat and immediately add the chopped chocolate; stir until chocolate is completely melted and the mixture is smooth.

Spoon 2 tablespoons hot cocoa mixture into each of the four 8-ounce, straight-sided glasses.

Top each with a scoop of ice cream and 2 tablespoons of whipped cream; repeat layer once, ending with whipped cream.

Serve immediately with spoons.

Makes 4 Sundaes
Recipe adapted from Campanile, Los Angeles Nancy Silverton, co-owner and executive pastry chef
Source: California Milk Advisory Board