Frozen Hot Chocolate
"Serve this with biscotti or other not-too-sweet cookies."
Melt six ounces of good dark chocolate with a quarter cup of cream or half-and-half, being careful not to boil. Once the chocolate is melted, taste and add a little sugar if you like, Put it in the blender with three cups of ice and pulse until an even consistency is reached. Serve in small bowls or cups.
Notes/Results: Very cold, rich, chocolaty and very good. I used a 74% dark chocolate bar from Theo, which made it very decadent and I think a quality dark chocolate is essential here. I didn't end up adding any sugar, which the recipe said was optional, and I used heavy cream (it calls for just a small amount). I did over-blend it slightly--being too impatient to pulse the blender, but it was still very thick and frosty and a small cup was the perfect amount. You could fancy it up with whipped cream and chocolate shavings to make it pretty, but I couldn't be bothered to whip some cream ;-) and I found it sweet enough on its own, especially when paired with a dark chocolate Lu cookie. This is a fun little treat and it would make an easy dessert for a summer's evening. (It would be fun to add some Bailey's or Kahlua to the mix for an adult version too). I would make this again.
You can check out the Summer Lovin' treats the other IHCC participants made by going to the site (here) and following the links.