Make a HOT day, an OMG day!
Hot chocolate is not just for those snuggly fall and winter days.
Think of the best deep dark chocolaty frosty shake with rich whipped cream.
REAL chocolate...not sugar-laden pre-mixed" chocolate powder. This delicious recipe is frozen drinking chocolate...76% dark chocolate, single origin from Ecuador.
INGREDIENTS
FROZEN HOT CHOCOLATE:
Luxx Chocolat Luxx'Epic artisan hot chocolate, 8oz
(4 tubes)
4 cups whole milk or non-dairy milk
Ice
COCOA NIB INFUSED WHIPPED CREAM:
1 cup heavy cream, chilled
1 tbsp. sugar
¼ cup cocoa nibs
Cocoa powder, cinnamon or shaved chocolate
INSTRUCTIONS
MIX. HEAT. CHILL. BLEND.
In a large pot over medium heat, bring the milk close to a boil. Add Luxx'Epic artisan hot chocolate and whisk until the chocolate is melted. Remove from the heat and let cool to room temperature. Place in refrigerator until chilled.
Prepare the drinks one serving at a time: In a blender, blend 1 ½ cups of ice with 1 cup of the prepared Luxx'Epic artisan hot chocolate until the mixture is thick like a milkshake and no icy lumps remain, 30–45 seconds. Pour into a glass, and spoon or pipe some cocoa nib whipped cream on top. Top with cocoa powder, cinnamon or grated chocolate. Repeat for the remaining drinks, serving each immediately.
TOPPING
Infuse the heavy cream with cocoa nibs: In a small pot over medium-high heat, add the cream and sugar, and bring to a boil. Turn off the heat, stir in the nibs, and set aside to steep for exactly 30 minutes. (Steeping too long will bring out excess bitterness).
●
Set a fine strainer over a heatproof medium bowl, strain the cream, and discard the nibs. Chill the infused cream for at least 6 hours or up to overnight. (It must be well-chilled to whip properly).
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Five minutes before serving, whip the chilled heavy cream in a stand mixer fitted with the whisk attachment, or using a hand mixer, whip on medium-high speed until medium peaks form. Refrigerate while you blend the drink.
Enjoy!