Recipe courtesy of Stephen Bruce

Serendipity's Frozen Hot Chocolate

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  • Level: Easy
  • Yield: 1 serving for a chocoholic
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1 1/2 teaspoons each: sweetened Van Houton cocoa and Droste cocoa

1 1/2 tablespoons sugar

1 tablespoon sweet butter

1/2 cup milk

3 Godiva flavors, dark and light chocolate to taste

1/2-ounce each of the following worldclass chocolates: Callebaux, Valhrona, Lindt, Cadbury, Aston Berg, Freia, Marabo, Girardelli, Cocoa Barry

Frozen Hot Chocolate:

1 generous ladle of the Blend of imported chocolates

1/2 pint milk

1/2 quart crushed ice


  1. Melt the first two cocoas with sugar and butter in a double boiler, creaming to a smooth paste. Add all remaining chocolates and continue melting, slowly dribbling the milk into the mixture, stirring constantly until smooth as silk. Cool to room temperature and use for Frozen Hot Chocolate, substituting 1/2 cup milk for 1/2 pint milk;

Frozen Hot Chocolate:

  1. In a quart blender place all ingredients; blend. As texture smoothens , add more milk or ice to achieve desired consistency. When a thick stage is reached, pour into a grapefruit bowl, top with a mound of whipped cream, sprinkle with grated chocolate. Insert two straws for sipping and an iced teaspoon for devouring.;