Strawberry Hot Chocolate with Chocolate Pretzel Dippers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 767
- Total Fat
- 54
- Saturated Fat
- 13
- Carbohydrates
- 70
- Dietary Fiber
- 16
- Sugar
- 38
- Protein
- 20
- Cholesterol
- 0
- Sodium
- 158
- Total: 1 hr (includes refrigerating time)
- Active: 30 min
Ingredients
Chocolate Pretzel Dippers:
1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardelli
Twelve 7-inch pretzel sticks, such as Snyder's Pretzel Rods
Strawberry Hot Chocolate:
3 cups vanilla-flavored unsweetened almond milk, such as Almond Breeze
1/2 cup unsweetened cocoa powder, such as Ghirardelli
1 tablespoon agave
12 medium (about 8 ounces) strawberries, hulled and halved or 12 whole frozen strawberries, thawed
1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardelli
Directions
- For the pretzel dippers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl, and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Spoon the melted chocolate over the pretzels leaving a 2-inch handle at the top. Transfer to the prepared baking sheet and refrigerate until the chocolate has set, about 30 minutes. Store in an airtight container at room temperature.
- For the hot chocolate: In a blender, combine the almond milk, cocoa powder, agave and strawberries. Blend until smooth. Transfer to a medium saucepan and add the chocolate chips. Heat over medium heat, stirring occasionally, until the mixture is smooth and the chocolate has melted, about 8 minutes.
- Pour the hot chocolate into 4 mugs and serve the dippers alongside.
Cook’s Note
The hot chocolate can also be made with 3 cups of whole or soy milk.