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I don't care if it's cold outside, I want one of these Chocolate Chunksickles right now.
- Thread starter pat-nocal
- Start date
Or one of these profiteroles with pumpkin ice cream and warm chocolate sauce. Oh baby.
http://www.godiva.com/recipes/recipe.aspx?id=652
http://www.godiva.com/recipes/recipe.aspx?id=652
Or Rec: Serendipity's Frozen Hot Chocolate
* Exported from MasterCook *
FRRROZEN HOT CHOCOLATE: SERENDIPITY'S BEST-KEPT SECRET
3 ounces bittersweet chocolate
2 teaspoons cocoa
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice cubes
Whipped cream
Chocolate shavings
Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. (Or melt in microwave.) 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. Be sure to stir with a rubber spatula several times to make sure all the ice is blended.
Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!
New adaptation: 1/2 cup cocoa
1/4 cup sugar
1 cup milk
2 cups ice
Mix cocoa, sugar and milk with a whisk until smooth. Pour into blender. Add ice and blend until ice is smoothly blended.
Source:
"Epicurious Sweet Serendipity 2004"
NOTES : This is a winner even without the whipped cream. It has the consistency of Starbuck's Frappucinno with a great chocolate taste.
* Exported from MasterCook *
FRRROZEN HOT CHOCOLATE: SERENDIPITY'S BEST-KEPT SECRET
3 ounces bittersweet chocolate
2 teaspoons cocoa
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice cubes
Whipped cream
Chocolate shavings
Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. (Or melt in microwave.) 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. Be sure to stir with a rubber spatula several times to make sure all the ice is blended.
Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!
New adaptation: 1/2 cup cocoa
1/4 cup sugar
1 cup milk
2 cups ice
Mix cocoa, sugar and milk with a whisk until smooth. Pour into blender. Add ice and blend until ice is smoothly blended.
Source:
"Epicurious Sweet Serendipity 2004"
NOTES : This is a winner even without the whipped cream. It has the consistency of Starbuck's Frappucinno with a great chocolate taste.
marsha-tbay
Well-known member
This looks wonderful but do I dare!
marsha-tbay
Well-known member
I never thought of having my hot chocolate frozen. I only use chocolate, no cocoa, would it still
work, do you think? I'd love to try this.
work, do you think? I'd love to try this.
Saveur's Pumpkin Ice Cream is incredible. Flavors perfect for winter...and pumpkin pie cravings. smileys/smile.gif
http://www.saveur.com/article/Recipes/Pumpkin-Ice-Cream
http://www.saveur.com/article/Recipes/Pumpkin-Ice-Cream
mariadnoca
Moderator
Do they recommend types of chocolate/brands?
I bought packets of the Frozen Chocolate Drink from Serendipity as part of a holiday gift this yr and when I was reading reviews of folks who'd been there vs recipes, they thought the secret of the restaurant version might be in a blend of several types/brands of chocolate used to make the drink.
Was there any recommendations on chocolate in the book?
I bought packets of the Frozen Chocolate Drink from Serendipity as part of a holiday gift this yr and when I was reading reviews of folks who'd been there vs recipes, they thought the secret of the restaurant version might be in a blend of several types/brands of chocolate used to make the drink.
Was there any recommendations on chocolate in the book?