From the Smitten Kitchen
This September has still produced warm summer weather – which I love! Winter is coming, but not yet. To celebrate a lovely summer evening, I whipped up this frozen hot chocolate. This treat keeps all thoughts of snow and cold near (hot chocolate!), but is perfect for when it’s 78 degrees and the sun is setting, the last of the days stickiness fading away with the gentle breeze (we do get gentle breezes up here on the ridge). I was lazy and omitted the whipped cream and chocolate shavings on top, but I suspect they would be a wonderful addition to those who have the willpower to spend an extra five minutes. We sit on the front porch, waving at the neighbors who drive or walk by, and sip this chocolatey goodness. Well, some of us might slurp it down, but the inevitable cold headache is a reminder to enjoy slowly.
Yield: Makes 6 small just-about-1-cup servings, or 3-4 medium sized ones
3 ounces semi- or bittersweet chocolate, roughly chopped
1 tablespoon unsweetened cocoa powder
2 tablespoons + 2 teaspoons granulated sugar
1 1/2 cups cold milk (preferably whole)
1/2 cup cold heavy/whipping cream (optional)
Chocolate shavings, for garnish (optional)
Melt chocolate in a small/medium saucepan over very low heat, stirring constantly and not letting it cook a moment beyond its melted point. Remove from heat. Stir in cocoa and 2 tablespoons sugar. Drizzle in 1/2 cup milk very slowly, whisking the whole time. If any chocolate firms up, return the saucepan to a low stove, warming and whisking the mixture until it melts again.
Off the heat, stir in the remaining 1 cup of cold milk, which should make the chocolate base cold. If not, let it chill in the freezer for a few minutes to hasten the cooling along.
Beat heavy cream with remaining 2 teaspoons sugar until soft peaks form. You can do this vigorously by hand or with an electric mixer.
In a blender, combine ice and chocolate-milk mixture until as smooth as a frozen cocktail. Pour into a glass dollop with whipped cream and finish with shaved chocolate. Serve with a straw and a spoon.