3/4 cup sugar
1/2 cup cocoa
2 cups light cream or half-and-half
(full fat milk and light cream)
2 tablespoons almond flavored liqueur
 In small saucepan combine sugar and cocoa; gradually stir in light cream or half-and-half. Cook over low heat, stirring constantly, until sugar dissolves and mixture is smooth and hot; do not boil.
 Remove from heat; stir in liqueur. Pour into square pan, 8x8x2 inches. Cover; freeze until ﬁrm, stirring several times before mixture freezes. Scoop into dessert dishes. Serve frozen. Garnish with sliced almonds and mint leaves.