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Serendipity's
Frrrozen Hot Chocolate |
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  Note
from Cheri:
The recipe, text and photo below are reprinted with
permission from Hot Chocolate by Michael
Turbak (2005, Ten Speed Press). If you are into gourmet
coffees or teas, then hot chocolate is surely the next
hot beverage frontier and you owe yourself a copy of
this beautiful book. The entire family will love it
as there are kid friendly versions of this classic drink,
gourmet versions that will appeal to culinary adventurers,
as well as adults only alcoholic versions of hot chocolate.
The author has searched the country (and the globe)
for some of the best gourmet hot chocolate recipes available
from the best chocolatiers.
Click
here to learn more about this terrific book and for
another fabulous sample hot chocolate recipe.
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Stephen Bruce, Serendipity 3, New York, New York
Montezuma, emperor f the Aztecs, poured his liquid chocolate over
bowls of snow from nearby mountaintops before whipping the mixture into
a chilled froth. Five centuries later, a trio of adventurous New York
City restaurateurs concocted an icy, wickedly rich confection, keeping
its formula a well-guarded secret and thus guaranteeing a faithful following
for the legendary dessert. Stephen Bruce, who founded Serendipity 3 with
two partners in 1954, was badgered and begged for his recipe, but for
decades he refused to budge - not even for the first lady Jackie Kennedy,
who wanted to serve the dessert at a White House function. On the occasion
of Serendipity's fiftieth anniversary, however, he finally spilled the
beans. Frrrozen Hot Chocolate, it turns out, gets its complex flavor from
a dozen different cocoas that are blended with crushed ice to the consistency
of a frozen daiquiri. While an authentic reproduction would call for assembling
1/2 ounce of all twelve cocoas, this version is a little more user-friendly.
Whether sipped through a straw or eaten with a spoon, it's a sweet invitation
to childhood.
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Makes 1 Large Serving
To make the ganache, in the top of a double boiler over boiling
water, combine the cocoas, sugar, and butter and melt until it forms
a smooth paste. Slowly drizzle the milk into the chocolate mixture,
stirring constantly until thoroughly blended and smooth as silk.
Cool to room temperature.
To make the drink, combine 1/2 cup of the ganache with the milk
and crushed ice in a blender and blend on high speed until the mixture
if the consistency of a frozen daiquiri. Pour into a large goblet,
top with a mound of whipped cream, and sprinkle with chocolate shavings.
Serve with 2 straws for sipping and an iced tea spoon for devouring.
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