Iced Chocolate
Inspired by a drink served from Serendipity
If you don’t have any spare chocolates lying around, you can use the similar weight in dark chocolate. I used ice cream or sherbet but if you want a lighter beverage, you can make it without. I like the richness and the extra-chill.
- 3/4 cup (180ml) whole or lowfat milk
- 1 tablespoon unsweetened, cocoa powder, preferably Dutch-process
- 8 ounces (115g) chocolates or 4 bittersweet or semisweet chocolate,, chopped
- 1 1/2 cups (6 ounces, 175g) ice cubes
- 2 to 3 scoops chocolate ice cream , or chocolate sherbet
- optional: 1 to 2 tablespoons Kahluà or espresso, (cooled), or to taste
- Lightly sweetened whipped cream and chocolate shavings, for serving
- In a small saucepan, heat two-thirds of the milk with cocoa powder, just until it begins to boil. Remove from heat and drop in the chocolates, stirring until the chocolates are melted and smooth. Let mixture cool to room temperature.
- Using a blender, mix the chocolate mixture and the rest of the milk with the ice cubes and ice cream or sorbet (and Kahluà or espresso, if using) until completely smooth.
- Divide into two glasses, top each with whipped cream and shaved chocolate.