Part 1: Hot Cocoa Base
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Methode- 65g deZaan Hot Cocoa Mix
- 100g Heavy Cream
- Gently heat the heavy cream to 65°C/149°F.
- Blend in the hot cocoa mix until smooth.
- Chill before using.
Part 2: Layered Frozen Hot Cocoa
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Methode- 165g Hot Cocoa Base
- 140g (1 cup) Crushed Ice
- 50g (1/2 cup) Vanilla Ice Cream
- In a blender, blend the hot cocoa base and crushed ice until smooth.
- Portion ¾ of the drink into a tall serving glass.
- Blend the remaining mix with a 50g scoop of vanilla ice cream.
- Pour this over the base to top off the glass.
Part 3: Vanilla Whipped Cream
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Methode- 454g Heavy Cream
- 9g Vanilla Bean Paste
- 40g Granulated Sugar
- In the bowl of a stand mixer, whisk the heavy cream to soft peaks.
- Add in the vanilla paste and gradually add in the granulated sugar. Whisk to medium peaks.
- Reserve in a pipping bag with a large star tip.
Part 4: Assembly
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Methode- Whipped Cream
- Cocoa Nibs (for garnishing)
- Gold Leaf (for garnishing)
- Once the frozen hot cocoa is blended and layered, top with the whipped cream.
- Garnish with cocoa nibs and gold leaf.
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