Ingredients
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:
Callebaut
Valhrona
Lindt
Cadbury
Anton Berg
Freia
Marabo
Girardelli
Cocoa Barry (solid)
Frozen Hot Chocolate:
1 generous ladle of Serendipity's Chocolate Blend
1/2 pint milk
1/2 quart crushed ice
Garnish:
1 tablespoon whipped cream
Chocolate shavings
Directions
- 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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