Frozen Hot Chocolate

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 1 Frozen Hot Chocolate
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Chocolate Blend

1 1/2 teaspoons sweetened Van Houton cocoa

1 1/2 teaspoons Droste Cocoa

1 1/2 tablespoons sugar

1 tablespoon sweet butter

1/2 cup milk

3 Godiva flowers, dark and light chocolate to taste

1/2-ounce each of the following chocolates:





Anton Berg




Cocoa Barry (solid)

Frozen Hot Chocolate:

1 generous ladle of Serendipity's Chocolate Blend

1/2 pint milk

1/2 quart crushed ice


1 tablespoon whipped cream

Chocolate shavings


  1. In the top of a double boiler over simmering water, melt the first two cocoas with sugar butter, creaming to a smooth paste. Add all the remaining chocolates and continue melting, slowly adding the milk in a thin stream to the mixture and stirring constantly until thoroughly blended and smooth as silk. Cool to room temperature. In a quart sized blender, combine Frozen Hot Chocolate ingredients. Puree until very thick, pour into a grapefruit bowl, top with whipped cream and sprinkle with grated chocolate.;

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