Frozen Hot Chocolate made with TOBLERONE Mini Chunks

Frozen Hot Chocolate made with TOBLERONE Mini Chunks

This frozen treat starts with a rich chocolate base, TOBLERONE Mini Chunks and a quick spin in the blender. Top it off with whipped cream, chocolate sauce and TOBLERONE Mini Chunks for even more wow factor.


1 serving, 16 oz.

  • 4-1/2 oz. superfine sugar
  • 3-1/2 oz. nonfat dry milk
  • 1-1/2 oz. unsweetened cocoa powder
  • 13 oz. milk
  • 3 oz. heavy cream
  • 7 oz. TOBLERONE Mini Chunks, divided
  • 9 oz. crushed ice
  • 1 oz. whipped cream

Nutrition per serving

  • Calories


  • Total fat

    54 g

  • Saturated fat

    33 g

  • Trans fat

    1 g

  • Cholesterol

    105 mg

  • Sodium

    320 mg

  • Carbohydrate

    137 g

  • Dietary fiber

    7 g

  • Sugars

    126 g

  • Added sugars

    100 g

  • Protein

    26 g

  • Vitamin A

    35 %DV

  • Vitamin C

    4 %DV

  • Vitamin D

    10 %DV

  • Calcium

    60 %DV

  • Iron

    15 %DV

  • Potassium

    30 %DV


Combine sugar, dry milk and cocoa in bowl; set aside. Heat milk and heavy cream in saucepan on medium heat until simmering. Remove from heat; stir in sugar mixture and 5 oz. TOBLERONE. Use immersion blender to blend until smooth. Scrape side and bottom of pan, then blend another 10 seconds. Transfer to storage container; cool to room temperature. Refrigerate.

For Each Serving: Combine ice, 10 oz. chilled chocolate mixture and 1-1/2 oz. of the remaining TOBLERONE in a blender container. Blend on high speed until smooth; pour into 16-oz. glass. Garnish with whipped cream and remaining 1/2 oz. TOBLERONE. Serve immediately.


  • Refrigerate chocolate mixture up to 5 days. Use as needed.

  • Frozen Hot Chocolate can be thinned to desired consistency by adding milk or heavy cream after making according to the recipe directions.