Serendipity 3 Frrrozen Hot Chocolate Recipes

SERENDIPITY'S FROZEN HOT CHOCOLATE

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.;

"FRRROZEN" HOT CHOCOLATE

Steps:

• Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.
• In a blender place the remaining 1 cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

SERENDIPITY'S FRRROZEN WHITE HOT CHOCOLATE

Steps:

• Place white chocolate in a heavy saucepan over very low heat and stir until melted. Remove from heat and whisk in half of the milk until well blended.
• Place remaining milk in a blender with chocolate mixture, mint leaves, and ice. Blend at high speed until smooth and frothy and ice is pulverized.
• Pour into chilled goblets and top with whipped cream. Garnish with additional mint leaves, maraschino cherries, candy canes, or sprinkles if desired.

FRRROZEN HOT CHOCOLATE: SERENDIPITY'S BEST-KEPT SECRET

Steps:

• Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.
• In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!