A few years ago, the husband and I got the Las Vegas bug. For years we have gone the second weekend of September. This is the perfect time of the year because there is football for sports betting, warm weather for hanging by the pool, and nice weather for walking down the strip. One of the places we fell in love with was Serendipity. They have a number of locations, but we have only been to the restaurant in Las Vegas. Their food is delicious. Their desserts are decadent. One of their most famous desserts is their frozen hot chocolate.
Yesterday’s advent calendar reveal was Godiva Dark Chocolate Liqueur. (You can read the post here.) In the post, I detailed that I mixed the liqueur with a frozen hot chocolate recipe similar to the famous dessert you can find at Serendipity. Today I am sharing the recipe that I used. It is a fantastic twist on hot chocolate.
HOW TO MAKE FROZEN HOT CHOCOLATE
- 2 Hershey’s Milk Chocolate bars
- 2 tablespoons of Ghirardelli Double Chocolate Hot Cocoa
- 1 1/2 tablespoons of sugar
- 1 1/2 cups of Milk or Almond Milk
- 3 Cups of Ice
- Whipped Cream
- Chocolate Shavings (optional)
- Godiva Dark Chocolate Liqueur (optional)
Step 1: In a double boiler, boil a few cups of water.
Step 2: In the top pot of the double boiler, break up the Hersey candy bars into pieces.
Step 3: Slowly melt the candy bar pieces, stirring occasionally until smooth.
Step 4: Add the hot chocolate mix.
Step 5: Add the sugar.
Step 6: Mix until thoroughly blended.
Step 7: Remove from heat and slowly add 1/2 cups of the milk.
Step 8: Stir until smooth. Cool to room temperature.
Step 9: In a blender, add ice.
Step 10: Add the remaining cup of milk.
Step 11: Add the room temperature chocolate mixture.
Step 12: Blend on high speed until smooth and the consistency of a frozen daiquiri.
Step 13: Pour into a giant goblet or glass and top with whipped cream and chocolate shavings. Add a little chocolate liqueur for a winter treat!