Iced Chocolate
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Iced Chocolate
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Inspired by a drink served from Serendipity If you don’t have any spare chocolates lying around, you can use the similar weight in dark chocolate. I used ice cream or sherbet but if you want a lighter beverage, you can make it without. I like the richness and the extra-chill.
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Ingredients
- 3/4 cup (180ml) milk whole or lowfat
- 1 tablespoon unsweetened cocoa powder, preferably Dutch-process
- 8 ounces (115g) bittersweet chocolate chopped, or chocolates or semisweet chocolate; 4 pieces
- 1 1/2 cups (6 ounces, 175g) ice cubes
- 2 to 3 chocolate ice cream or chocolate sherbet, scoops
- optional: 1 to 2 tablespoons Kahlúa cooled), or to taste, or espresso
- Whipped Cream for serving, lightly sweetened; shavings
- chocolate for serving, lightly sweetened; shavings
Instructions
- 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.
- Using a blender, mix the chocolate mixture and the rest of the milk with the ice cubes and ice cream or sorbet (and Kahluà or espresso, if using) until completely smooth.
- Divide into two glasses, top each with whipped cream and shaved chocolate.
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