Oh how great is Iced Chocolate in the 90 degree heat

I like Iced Coffee in the summer, but I have to admit I really love chocolate. While browing blogs I found this recipe and couldn't resist trying it out. If you are trying to lose weight....not a good thing to try, but if you just love chocolate and want a delicious treat than have at it!!!

It is a good way to use up those chocolates that are melting from the heat or are a little past their prime, but still offer a great treat.


Iced Chocolate

Two servings

Inspired by a drink served from Serendipity (from David Lieberwitz)

If you don’t have any spare chocolates lying around, you can use the similar weight in dark chocolate. I used ice cream or sherbet but if you want a lighter beverage, you can make it without. I like the richness and the extra-chill.



3/4 cup (180ml) whole or lowfat milk
1 tablespoon unsweetened cocoa powder, preferably Dutch-process
8 chocolates or 4 ounces (115g) bittersweet or semisweet chocolate, chopped
1 1/2 cups (6 ounces, 175g) ice cubes
2 to 3 scoops chocolate ice cream or chocolate sherbet
optional: 1 to 2 tablespoons, Kahluà or espresso (cooled), or to taste

Lightly sweetened whipped cream and chocolate shavings, for serving



1. In a small saucepan, heat two-thirds of the milk with cocoa powder, just until it begins to boil. Remove from heat and drop in the chocolates, stirring until the chocolates are melted and smooth. Let mixture cool to room temperature.

2. Using a blender, mix the chocolate mixture and the rest of the milk with the ice cubes and ice cream or sorbet (and Kahluà or espresso, if using) until completely smooth.

3. Divide into two glasses, top each with whipped cream and shaved chocolate.

If you want to make the Chocolate Sherbet to go in your Ice Chocolate....try this.

Chocolate Sherbet

About 3/4 quart (3/4l)

You can use either Dutch-process or natural cocoa powder, using a brand that you like. (I like Valrhona for the former, and Askinosie for the latter.) Since much of the flavor depends on the quality of the cocoa powder, use a top-quality brand that you like.

A little shot of coffee-flavored liqueur augments the taste and gives the sherbet a more scoop-able texture. Feel free to use another liqueur, or omit it.

2 cups (500ml) milk (whole, low, or non-fat)
1/2 cup (100g) sugar
pinch of salt
1/2 cup (50g) unsweetened cocoa powder
4 ounces (115g) bittersweet or semisweet chocolate, chopped
1/4 teaspoon vanilla extract
optional: 2 tablespoons coffee-flavored liqueur, such as Kahluà

1. In a medium-sized saucepan, warm half of the milk with the sugar, salt, and cocoa powder.

2. Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.

3. Remove from heat and add the chocolate, the vanilla, and the coffee-flavored liqueur, if using. Stir in the other half of the milk.

4. Taste, and if the chocolate is a bit grainy, puree it in a blender to smooth it out.

5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.

Note: As mentioned, above, this would likely work with non-dairy milk, but be sure to use one that can be boiled.

Now I want all of you to kick back, put on some sunscreen, put your feet in the kiddie pool and enjoy. Happy days are here again.