Iced Hot Chocolate Recipes

Steps:

• Fill a tall glass with ice and pour cold brew coffee on top. Stir in sweetener and set aside.
• Combine cream and hot chocolate mix in a tall bowl and mix with an electric mixer until well combined. Pour whipped hot chocolate mix over the iced coffee.

Steps:

• Melt the first two cocoas with sugar and butter in a double boiler, creaming to a smooth paste. Add all remaining chocolates and continue melting, slowly dribbling the milk into the mixture, stirring constantly until smooth as silk. Cool to room temperature and use for Frozen Hot Chocolate, substituting 1/2 cup milk for 1/2 pint milk;
• In a quart blender place all ingredients; blend. As texture smoothens , add more milk or ice to achieve desired consistency. When a thick stage is reached, pour into a grapefruit bowl, top with a mound of whipped cream, sprinkle with grated chocolate. Insert two straws for sipping and an iced teaspoon for devouring.;

Steps:

• For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.
• In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream.
• For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
• For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.
• Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.