Frozen White Hot Chocolate
Published February 13, 2001
- Total Time
- 15 minutes
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Ingredients
½ cup heavy cream
6 ounces white chocolate, preferably two ounces each of different brands, like Lindt, Valrhona, Callebaut, Nestle Premier, Ghirardelli or Baker's
¾ cup milk
6 fresh mint leaves plus 1 or 2 sprigs for garnish
Maraschino cherries, candy canes or dark chocolate sprinkles, optional
Nutritional analysis per serving (1 servings)
57 grams carbs; 94 milligrams cholesterol; 717 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 32 grams saturated fat; 52 grams fat; 1 gram trans fat; 132 milligrams sodium; 10 grams protein; 57 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whip cream and refrigerate. Chill 2 10- to 12-ounce goblets, or 1 20-ounce goblet.
- Step 2
Break up chocolate, place in heavy saucepan over very low heat and stir until melted. Remove from heat and whisk in half the milk until well-blended.
- Step 3
Place remaining milk in blender with chocolate mixture, mint leaves and 2 cups ice. Blend at high speed until smooth and frothy and ice is pulverized. Pour into goblets, top with whipped cream, mint sprigs and optional cherries, candy canes or sprinkles. Serve at once.
Private Notes