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.
  • 4½ oz.superfine sugar
  • 3½ oz.nonfat dry milk
  • 1½ 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

Calories1080 Total fat54 gSaturated fat33 gTrans fat1 gCholesterol105 mgSodium320 mgCarbohydrate137 gDietary fiber7 gTotal Sugars126 gAdded sugars100 gProtein26 gVitamin A35 %DVVitamin C4 %DVVitamin D10 %DVCalcium60 %DVIron15 %DVPotassium30 %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.

© Mondelēz International group