Layered Frozen Hot Cocoa

By chef Talia Profet

Layered Frozen Hot Cocoa topped with whipped cream and garnished with cocoa nibs and gold leaf.

Part 1: Hot Cocoa Base

Ingredients

• 65g deZaan Hot Cocoa Mix
• 100g Heavy Cream

Method

1. Gently heat the heavy cream to 65°C/149°F.
2. Blend in the hot cocoa mix until smooth.
3. Chill before using.

Part 2: Layered Frozen Hot Cocoa

Ingredients

• 165g Hot Cocoa Base
• 140g (1 cup) Crushed Ice
• 50g (1/2 cup) Vanilla Ice Cream

Method

1. In a blender, blend the hot cocoa base and crushed ice until smooth.
2. Portion ¾ of the drink into a tall serving glass.
3. Blend the remaining mix with a 50g scoop of vanilla ice cream.
4. Pour this over the base to top off the glass.

Part 3: Vanilla Whipped Cream

Ingredients

• 454g Heavy Cream
• 9g Vanilla Bean Paste
• 40g Granulated Sugar

Method

1. In the bowl of a stand mixer, whisk the heavy cream to soft peaks.
2. Add in the vanilla paste and gradually add in the granulated sugar. Whisk to medium peaks.
3. Reserve in a pipping bag with a large star tip.

Part 4: Assembly

Ingredients

• Whipped Cream
• Cocoa Nibs (for garnishing)
• Gold Leaf (for garnishing)

Method

1. Once the frozen hot cocoa is blended and layered, top with the whipped cream.
2. Garnish with cocoa nibs and gold leaf.