Cool Down With a Sweet, Refreshing Dessert
In cold weather, hot chocolate is a hit with kids, but it doesn't have to be just a winter treat. This recipe combines the comforting sweetness of hot chocolate with cool ice to create a frozen dessert that's as welcome in hot weather as hot chocolate is when it's cold out. Because you're making it yourself, you have control over what goes into it and therefore what your kids are drinking. If your children are old enough to be in the kitchen around a double boiler, they can even have fun watching the chocolate melt and the dessert take shape.
Total Time: 15 to 20 minutes | Prep Time: 10 minutes | Serves: 2
- 4 ounces chocolate
- 1 1/2 tablespoons sugar or sweetener
- 1 tablespoon cocoa powder or hot chocolate mix
- 1 1/2 cups milk
- 4 cups crushed ice
- whipped cream
- 1 ounce bittersweet chocolate
This recipe calls for chocolate, but the type of chocolate you choose, from milk to bittersweet to dark, can have a big effect on the flavor of your frozen hot chocolate. Experiment with the right balance of chocolate and sweetener for your kids. One good place to start might be with your kids' favorite chocolate bar. You can mix different types of chocolate together to achieve new combinations.
- Break or chop the chocolate into small pieces of about 1/2 ounce or less.
- In a double boiler, melt the chocolate over simmering water at low heat, stirring occasionally.
- Add the sugar and cocoa powder or hot chocolate mix.
- Stir the mixture gently until the sugar and powder are blended in.
- Remove from heat and add 1/2 cup of milk, again stirring until blended.
- Let the mixture cool to room temperature.
- In a blender, combine the crushed ice, remaining milk and chocolate mixture. Blend until the resulting mixture has a slushy texture.
- Serve in a glass or goblet. Top with whipped cream and shaved bittersweet chocolate.
If you don't have a double boiler, you can achieve the same effect with a heatproof bowl over a pot of simmering water. Choose your bowl carefully: You want a bowl that fits easily against the rim of the pan, trapping the heat below it. Escaping steam could lead to water getting into your chocolate mixture, diluting it. Don't let the water touch the bottom of the bowl, though, or it can heat too quickly.
Dr James Holloway has been writing about games, geek culture and whisky since 1995. A former editor of "Archaeological Review from Cambridge," he has also written for Fortean Times, Fantasy Flight Games and The Unspeakable Oath. A graduate of Cambridge University, Holloway runs the blog Gonzo History Gaming.