No one invents food anymore, not unless you are Homaru Cantu or Grant Achatz or some other notable heavies working on the edges of the new frontier of culinary alchemy. This recipe, courtesy of the good folks at Serendipity 3 in NYC, has been a favorite for years there, and is one of the best frozen desserts I know of. My buddy John Levy, an intrepid chocoholic, sent this to me two years ago and I am forever indebted, as you are now to him as well.
Serendipity’s Frozen Hot Chocolate
6 half-oz. pieces of a variety of your favorite chocolates
2 t. store-bought hot chocolate mix
1-1/2 T. sugar
1-1/2 c. milk
3 c. ice
whipped cream (recipe below)
Chop chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally, until melted. Add hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the room-temperature chocolate mixture, and the ice. Blend on high speed until mixture is smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw . . . or both!
1 c. heavy cream, very cold
1 t. vanilla extract
1-1/2 T. light corn syrup
Combine cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add corn syrup slowly while beating. Whip until the cream holds soft peaks. Slather, drop, and dollop onto whatever your heart desires. Makes 2 to 2-1/2 cups, enough for 1 to 8 persons, depending on if you feel like sharing.
Recipe courtesy of Serendipity 3, copyright 2004