Summer is here and when we saw this recipe on one of our favorite blogs, we could not resist trying it out almost immediately. Made famous by Serendipity Cafe in NYC, this “frozen hot chocolate” is basically a home-made ice blended. It’s an easy recipe, one that the kids can make by themselves, start to finish (that includes clean-up!). I suspect we will be making these frozen hot chocolates a few more times before the summer is over. The portion below in the recipe is (too) small, and given the popularity of the end product, do double or triple the recipe! Great icy treat to add to your summer repertoire….
Frozen Hot Chocolate – from Smitten Kitchen
Makes 6 petite just-about-1-cup servings (shown above in an 8-ounce glass) or fewer more generous ones
- 3 ounces semi- or bittersweet chocolate, roughly chopped
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons + 2 teaspoons granulated sugar
- 1 1/2 cups cold milk, whole is ideal here
- 3 cups ice
- 1/2 cup cold heavy or whipping cream
- Chocolate shavings, for garnish
Melt chocolate in a small/medium saucepan over very low heat, stirring constantly and not letting it cook a moment beyond its melted point. Remove from heat. Stir in cocoa and 2 tablespoons sugar. Drizzle in 1/2 cup milk very slowly, whisking the whole time. If any chocolate firms up, return the saucepan to a low stove, warming and whisking the mixture until it melts again.
Off the heat, stir in the remaining 1 cup of cold milk, which should make the chocolate base cold. If not, let it chill in the freezer for a few minutes to hasten the cooling along.
Beat heavy cream with remaining 2 teaspoons sugar until soft peaks form. You can do this vigorously by hand or with an electric mixer.
In a blender, combine ice and chocolate-milk mixture until as smooth as a frozen cocktail. Pour into a glass — a goblet is traditional at the restaurant, but any glass you have will do — dollop with whipped cream and finish with shaved chocolate. Serve with a straw and a spoon.