05_05_serendipity.jpgSweet Serendipity: Delightful Desserts and Devilish Dish by Stephen Bruce (Universe, 2004)

This winter, Gothamist developed a serious hot chocolate habit. All that snow had us pining for steamy, melted dark chocolate--the stronger, the better. But now that (sort of) warm weather is here, and truly hot temperatures are just around the corner, we started searching for a new way to get our chocolate fix.

When visiting friends recently tried to go for dessert at the Upper East Side's Serendipity 3 on a Saturday night, only to find a two-hour wait for a table, Gothamist decided to try our hand at that restaurant's most famous dessert, Frrrozen Hot Chocolate.

After years of hearing the hype about this dessert, Gothamist didn't know quite what to expect when we finally prepared it. We asked a friend who'd tasted it at the restaurant before to tell us how our homemade version compared. He proclaimed the recipe to be the real deal, and that it tasted like the restaurant version, even if we didn't have a fancy goblet to serve it in.

A little thinner in consistency that we had expected it to be, Gothamist nonetheless enjoyed the icy coldness of the chocolate up against the creamy softness of the homemade whipped cream. (But then again, Gothamist likes anything served with real whipped cream.)

So while it's no replacement for intensely flavored European-style hot chocolate, we'll probably make the recipe again, and just change the proportions to add more chocolate and less milk.


6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
whipped cream (see recipe below)
chocolate shavings


Chop the chocolate into small pieces and polace it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add ½ cup of the milk and stir until smooth. Cool to room temperature.

In a blender, place the remaining cup of mik, the room-temperature chocolate mixture, and the ice. Blend of high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant, chilled goblet and top with whipped cream and chocolate shavings.


Makes 2 to 2 1/2 cups

1 cup heavy cream, very cold
1 teaspoon vanilla extract
1 1/2 tablespoons light corn syrup

Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.