You said it could never be done. You said the unfathomable combination of chocolates is just too much for the home cook to bear. A recipe so exact, so mystifying, that it’s downright impossible for anyone but the expertly trained chefs that make hundreds of them daily.
Oh Dad. I think you were wrong. And I know what you’re going to say. “It’s not the same! Just look at it –those aren’t thin chocolate shavings, they’re globs, sitting on your not-as-fluffy whipped cream. And you can’t serve frozen hot chocolate in a jar! Everyone knows it comes in a big, wide-mouthed goblet.”
Okay, you have a point. It doesn’t look exactly the same, but it tastes pretty darn close.
Just what is this magical concoction? It’s Serendipity’s famous frozen hot chocolate. It’s why people wait in line for hours and hours. It’s why we endure the pretentiousness, the snarls, the discriminating stares from holier-than-thou employees. It’s cold, icy comfort with everything but a cherry on top.
I was convinced I could replicate this at home. Probably because my father told me I couldn’t. The trickiest part about frozen hot chocolate is differentiating it from your typical chocolate milkshake–because really, they’re not that different. Chocolate, milk, ice, blend and serve. I knew the distinction would come from the quality of the chocolate and the addition of hot chocolate mix. I could have made my own, but I found a cute little jar of all-natural hot chocolate from Silly Cow Farms, and I’m a sucker for cute lil’ jars.
For the chocolate, I chose a combination of dark and milk chocolate from Dagoba. I love Dagoba. It’s pretty much the only chocolate I use for eating or baking. I melted down sharp pieces of it into a rich, thick pool of goodness and mixed it with a sprinkle of sugar and cream-on-top milk from Straus Creamery, which is also where I bought the heavy cream for the homemade whipped cream.
It’s true. Again and again and again. The quality of the ingredients make all the difference.
So Dad. There you have it. A frozen hot chocolate without the wait, without the attitude and without the trek to 60th and 2nd. I guess for you it would mean a much longer trek to Berkeley, California. But come on, don’t you want to come out and visit anyway?
Serendipity’s Frozen Hot Chocolate
Adapted from Frrrozen Hot Chocolate - two servings
2 ounces Dagoba Milk Chocolate
4 ounces Dagoba Dark Chocolate (I used their lavender chocolate, but feel free to use whatever flavor you like.)
1 ½ cups whole organic milk
2 tablespoons hot cocoa mix
2 tablespoons organic cane sugar
2 cups heavy whipping cream
2-3 cups of ice
Cut the chocolate into one inch pieces. Set up a double-boiler to melt the chocolate. If you don’t have a double-boiler, place a metal bowl on top of a small saucepan that has about an inch of water in it. Add the chocolate to the bowl and slowly melt, stirring occasionally. When melted, take off heat and add hot cocoa mix, ½ cup of milk and 1 tablespoon of sugar. Stir until fully combined. Let cool to room temperature.
Add ice, 1 cup of milk and melted chocolate to a blender (I had to use my food processor because I don’t have a blender – I don’t recommend it!). Blend until smooth.
Add whipping cream and 1 tablespoon of sugar to the bowl of your stand mixer. Using the wire whip attachment, mix on medium-high until in turns into whipped cream, about 5 minutes.
Pour the frozen hot chocolate into a glass of your choice and top with whipped cream. Using a spatula, sprinkle any melted chocolate that’s leftover in your bowl on top.