Mark Bittman's Frozen Hot Chocolate--A Frosty, Chocolaty Simple Saturday Sipper
Posted Jun 26 2010 12:20am
It's all about Summer Lovin' at I Heart Cooking Clubs this week, and although I already posted Bittman's Shredded Chicken & Veggie Wraps, I was craving something sweet and decided to make his Frozen Hot Chocolate too. I just made a half batch of this rich, frosty treat and I think I got a bit carried away with the blending--getting it a little smoother than intended, but it was thick, cold and delicious, and perfect for a summertime Simple Saturday Sipper.
"Serve this with biscotti or other not-too-sweet cookies."
Melt six ounces of good dark chocolate with a quarter cup of cream or half-and-half, being careful not to boil. Once the chocolate is melted, taste and add a little sugar if you like, Put it in the blender with three cups of ice and pulse until an even consistency is reached. Serve in small bowls or cups.
Notes/Results: Very cold, rich, chocolaty and very good. I used a 74% dark chocolate bar from Theo , which made it very decadent and I think a quality dark chocolate is essential here. I didn't end up adding any sugar, which the recipe said was optional, and I used heavy cream (it calls for just a small amount). I did over-blend it slightly--being too impatient to pulse the blender, but it was still very thick and frosty and a small cup was the perfect amount. You could fancy it up with whipped cream and chocolate shavings to make it pretty, but I couldn't be bothered to whip some cream ;-) and I found it sweet enough on its own, especially when paired with a dark chocolate Lu cookie. This is a fun little treat and it would make an easy dessert for a summer's evening. (It would be fun to add some Bailey's or Kahlua to the mix for an adult version too). I would make this again.
You can check out the Summer Lovin' treats the other IHCC participants made by going to the site (here) and following the links.
Frozen Hot Chocolate
You can check out the Summer Lovin' treats the other IHCC participants made by going to the site ( here ) and following the links.