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Serendipity's Frozen Hot
Chocolate
From the famous Serendipity
Restaurant in NYC
I
N G R E D I E N T S
Serendipity’s
Chocolate Blend
1
1/2 teaspoons sweetened Van Houton cocoa
1 1/2 teaspoons sweetened Droste cocoa
1 1/2 tablespoons granulated sugar
1 tablespoon unsalted butter
3 Godiva flowers (dark and light chocolate to taste)
1/2 ounce each of the following world-class chocolates:
Callebaut, Valrhona, Lindt, Cadbury, Anton Berg, Freia, Marabo,
Ghirardelli, Cacao Barry
1/2 cup milk
Frozen Hot Chocolate
1 generous ladleful of
Serendipity’s secret blend of over a dozen
imported chocolates
1/2 pint [1 cup] milk
1/2 quart [2 cups] crushed ice
I N S T R U C T I O N S
Chocolate Blend
In the top of a double
boiler over boiling water, melt the first two cocoas with the sugar and
butter, creaming to a smooth paste.
Add the remaining chocolates and continue melting, slowly dribbling the
milk into the mixture and stirring constantly until thoroughly blended
and smooth as silk.
Cool to room temperature and follow the recipe for Frozen Hot Chocolate.
Frozen Hot Chocolate
Place all ingredients in a blender and blend on high. If your frozen
slush looks more like slush, slowly add more ice.
When a thick stage is reached, pour into a grapefruit bowl [or similar
serving container of your choice] and top with a mound of whipped cream,
sprinkle with grated chocolate. Insert two straws for sipping and serve
with an iced-tea spoon for devouring.
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New York’s
Timeless Temple of Funky-Chic Chocolate Desserts
By Christopher Thumann
“The history of Serendipity 3
parallels the history of pop culture in New York. In
the late ‘50s, Andy Warhol paid his guest checks at this dessert-intensive
landmark with drawings, sketches of the feet of the famous and other works
that at one point covered every wall at the establishment’s first location
on East 58th Street. Marilyn Monroe regularly sat at Cove Two, her favorite
table, wearing what was generally hoped to be only sunglasses, a raincoat
and Chanel Number 5, while she quietly nibbled at her favorite dessert, Miss
Milton’s Lovely Fudge Pie. ‘Jackie O. started coming here when she was a
senator’s wife, and was a regular customer after that,’ says Stephen Bruce,
one of the restaurant’s three founders. Grace Kelly, Tennessee Williams,
Truman Capote, Paulette Goddard, Marianne Moore and Leonard Bernstein only
start a list of the establishment’s regulars and semi-regulars over
the years…
... knowns and unknowns alike have waited in line, shoulder to shoulder, for
one
of a score of tables under twice as many Tiffany lamps. And once inside, no
one receives less-than-special treatment…
…The Frozen Hot Chocolate, developed soon after the restaurant opened, is
probably as famous as Serendipity itself. ‘We needed a bigger, grander
dessert to keep the lines growing and moving,’ says Bruce. So the three
partners, driven perhaps by their own chocoholism, raided every gourmet
store in the city, creating mixture after mixture of their sundry cocoa
finds until they hit on the right chocolate blend. The crushed ice texture
is just a smoke screen; this is a dessert as rich as straight chocolate
mousse…” |
