Thursday, September 29, 2011

Iced chocolate

This summer, when it was preposterously hot and humid in DC, I started looking around for some nice cold dessert recipes. I found this recipe for iced chocolate on David Lebowitz's website. His recipe is based on the frozen hot chocolate served at Serendipity in New York. The drink is essentially a very dressed up version of a chocolate milk shake. The melted dark chocolate and cocoa powder really help to take it up to another level. Unsurprisingly, this was a very rich and delicious dessert. Definitely worth trying at home. Next time I'm in Manhattan I'll have to try Serendipity, as everything I've heard about it sounds great.

3/4 cup (180ml) whole or lowfat milk
1 tablespoon unsweetened cocoa powder, preferably Dutch-process
8 chocolates or 4 ounces (115g) bittersweet or semisweet chocolate, chopped
1 1/2 cups (6 ounces, 175g) ice cubes
2 to 3 scoops chocolate ice cream or chocolate sherbet

1. In a small saucepan, heat two-thirds of the milk with cocoa powder, just until it begins to boil. Remove from heat and drop in the chocolates, stirring until the chocolates are melted and smooth. Let mixture cool to room temperature.
2. Using a blender, mix the chocolate mixture and the rest of the milk with the ice cubes and ice cream or sorbet (and KahluĂ  or espresso, if using) until completely smooth.
3. Divide into two glasses, top each with whipped cream and shaved chocolate.

The Results

1 comment:

  1. Looks great! There is also a Serendipity in Georgetown at the corner of M and Wisconsin. It is where Nathans was located. Cheers!