Frozen Hot Chocolate is a recipe I have wanted make for a long time. I know that the restaurant Serendipity3 in New York has this dessert and people rave about how good it is. I thought I would give it a go with our own Cocoa Mill Chocolates.
This was surprisingly easy to make. I used my own homespun recipe for Hot Chocolate and then adjusted it accordingly to get the Frozen effect. This recipe will give you something to look forward to after a long hot day.
What you will need for this refreshing treat:
4 cups of whole milk
3 oz Cocoa Mill Dark Chocolate
3 oz Cocoa Mill Milk Chocolate
3 oz Cocoa Mill White Chocolate
3 Tbsp granulated sugar*
3 tsp. vanilla
6 Tbsp powdered sugar*
1 pint heavy whipping cream
You will also need, a blender and mixer capable of whipping cream.
1. Warm milk in a sauce pan over low heat, (be careful not to boil the milk). When steam begins rising from the milk add your 3 types of chocolate, 1 1/2 tsp of vanilla and 3 Tbsp of granulated sugar. Continue cooking over low heat until chocolate is melted and well blended with the milk.
(1 1/2. You can stop here if you want hot chocolate, keep it in mind for those Cold winter nights.)
2. Remove from heat and let it cool in the fridge for two hours (or longer if needed).
3. Place whip cream in a bowl and add 1 1/2 tsp vanilla and 3 Tbsp of powdered sugar whip with a beater until the cream forms stiff peaks when the beater is removed. Cover and place in refrigerator.
4. In a blender pour in 2 1/2 cups of the now cold hot chocolate add a 1/2 cup of whipped cream and 3 Tbsp powdered sugar mix until blended (about 45 seconds to a minute.)
5. Fill blender with Ice cubes until liquid has reached 5 cups. Blend until creamy.
6. Pour into a glass, top with whipped cream and chocolate shavings and have a good chocolatley evening.
There are so many ways you could adjust this recipe, add Bailey’s Irish Creme for an adult beverage, add 3 Tbsp of coffee for a mochachino, add some caramel syrup on top of the whip cream just for an added yum. Let us know what variations you come up with!
*You can also substitute truvia for sugars or another sweetener to decrease caloric/carbohydrate in take.
You can save the additional hot chocolate mixture for up to a week in the refrigerator.