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.
- 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
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.
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.