frozen hot chocolate

frozen hot chocolate

At the outset of this summer, I had only a few things on my agenda: a baby (check!), a garden (check!, but oof*) and as many frozen desserts that do not require an ice cream maker as possible. And sure, from toasted marshmallow milkshakes to swirled berry yogurt (breakfast) popsicles, saltine crack ice cream sandwiches, strawberry cheesecake ice cream pie and raspberry crushed ice, it’s been a good time. But as summer isn’t over, I’m not done yet either.

what you'll need

cold hot chocolate base

The concept of Frozen Hot Chocolate was made famous by a restaurant on East 60th Street** that I’ve only been to once in my 15 years here, when I was pretty underwhelmed by the signature dessert. As it boasts a cringe-worthy spelling [“Frrrozen” Hot Chocolate] and presentation [it’s intentionally overflowing, as it to shame you with sticky fingers for touching it], all from a restaurant with no shortage of things to make you wince [it’s a 2007 Guinness World Record holder for the Most Expensive Dessert, a gold-leafed sundae clocking in at $1,000 and in 2012 for Most Expensive Burger, a $295 number with three different formats of truffles], I probably should have seen this coming. The massive goblet they brought to the table managed to be excessively sweet, bland and overpriced, like the Overhyped Trifecta. Ahem, not that I need to learn how to form an opinion or anything.

assembly line

… Read the rest of frozen hot chocolate on

© smitten kitchen 2006-2012. |
permalink to frozen hot chocolate | 53 comments to date | see more: Chocolate, Ice Cream/Sorbet, Photo, Summer


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