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Heaven in a Glass

Sept. 1, 2004 -- New York City's Serendipity 3, Manhattan's beloved ice cream parlor, is celebrating its upcoming 50th anniversary by releasing the recipe for its famous Frozen Hot Chocolate Blend.

The Serendipity-sized serving is perfect for sharing. Enjoy!

Frozen Hot Chocolate Blend

• 6 half-ounce pieces of a variety of your favorite chocolates
• 2 teaspoons store-bought hot chocolate mix
• 1 1/2 tablespoons sugar
• 1 1/2 cups milk
• 3 cups ice
• Whipped cream (recipe below)
• Chocolate shavings

Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted.

Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!

Whipped Cream

• 1 cup heavy cream, very cold
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons light corn syrup

Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks. Slather, drop and dollop onto whatever your heart desires. Makes 2 to 2 1/2 cups, enough for 1 to 8 persons, depending on if you feel like sharing.

Recipes for other desserts shown on Good Morning America from Seredipity 3 can be found in the new recipe book Sweet Serendipity by Stephen Bruce

Recipe from Sweet Serendipity: Delicious Desserts and Devilish Dish, Universe publishing, © 2004.

[original article]

Posted by thinkum at September 1, 2004 01:50 PM