Frozendarkhotchocolate Recipes

FROZEN HOT CHOCOLATE

Frozen Hot Chocolate image

Provided by Ina Garten

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 ounces bittersweet chocolate
1 1/2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons sugar
1/2 cup half-and-half
1 1/2 cups whole milk
4 tablespoons coffee liqueur or brewed espresso
1 teaspoon pure vanilla extract
4 cups ice
Sweetened Whipped Cream, for serving (recipe follows)
Grated bittersweet chocolate, for garnish
Straws, for serving
1 cup cold heavy cream (8 ounces)
2 1/2 tablespoons sugar
1 teaspoon pure vanilla extract

Steps:

Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside.
Place 3/4 cup of the milk, 2 tablespoons of the coffee liqueur, 1/2 teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri. (You can add a little more milk or ice if it's too thick or too thin.) Pour into two (10-ounce) ice cream soda glasses and top each with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons.
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the cream forms very soft peaks (don't overbeat or the cream will be too firm).

SERENDIPITY'S FROZEN HOT CHOCOLATE

Serendipity's Frozen Hot Chocolate image

Provided by Food Network

Yield 1 serving for a chocoholic

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons each: sweetened Van Houton cocoa and Droste cocoa
1 1/2 tablespoons sugar
1 tablespoon sweet butter
1/2 cup milk
3 Godiva flavors, dark and light chocolate to taste
1/2-ounce each of the following worldclass chocolates: Callebaux, Valhrona, Lindt, Cadbury, Aston Berg, Freia, Marabo, Girardelli, Cocoa Barry
1 generous ladle of the Blend of imported chocolates
1/2 pint milk
1/2 quart crushed ice

Steps:

Melt the first two cocoas with sugar and butter in a double boiler, creaming to a smooth paste. Add all remaining chocolates and continue melting, slowly dribbling the milk into the mixture, stirring constantly until smooth as silk. Cool to room temperature and use for Frozen Hot Chocolate, substituting 1/2 cup milk for 1/2 pint milk;
In a quart blender place all ingredients; blend. As texture smoothens , add more milk or ice to achieve desired consistency. When a thick stage is reached, pour into a grapefruit bowl, top with a mound of whipped cream, sprinkle with grated chocolate. Insert two straws for sipping and an iced teaspoon for devouring.;

FROZEN CHOCOLATE MALTED

Frozen Chocolate Malted image

This dessert was inspired by the Frozen Hot Chocolate at Serendipity, a restaurant in New York City.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Yield Makes two 1 1/2-cup servings

Number Of Ingredients 7

Ingredients

1 1/4 cups heavy cream
1/4 cup milk
7 tablespoons sugar
6 tablespoons cocoa powder
1 tablespoon malted-milk powder
3 cups ice cubes
Chocolate shavings, for garnish (optional)

Steps:

Whip 1/2 cup cream, and set aside.
Place the milk, remaining 3/4 cup cream, sugar, cocoa, and malted-milk powder in the jar of a blender, and blend until smooth and frothy.
With the motor running, add ice cubes, a few at a time, until the mixture is thick and smooth. Pour the mixture into tall glasses, and top with whipped cream and chocolate shavings, if desired.

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