• 2/3 cup Splenda granular
  • 6 tablespoons dutch process cocoa
  • 2 cups of strongly brewed coffee
  • 2 cups boiling water
  • 2 cups half & half light cream, divided
  • frozen whipped topping
  • chocolate curls
  1. Combine the Splenda Granular, cocoa, and coffee in a small bowl.
  2. Gradually whisk in boiling water, whisking until blended.
  3. Stir in 1 cup fat free half and half.
  4. Pour mixture into ice cube trays.
  5. Freeze 8 hours.
  6. Pour the remaining 1 cup half and half in blender.
  7. Gradually add frozen mocha cubes, blending until smooth.
  8. Serve immediately garnished with chocolate curls and frozen whipped topping.



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