Chef's Quick Tip: Frozen hot chocolate
This week, Head Pastry Chef Terri Cahn at Sweet P Bakery
shows Tina Redwine how to make frozen hot chocolate.
Frozen hot chocolate
3 c. heavy cream
1 14-oz. can sweetened condensed milk
3 hot cocoa packets
1 c. mini marshmallows, plus more for garnish
In a mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
Fold in sweetened condensed milk, hot cocoa packets, and mini marshmallows.
Transfer mixture to a 9"-x-5" loaf pan and smooth the top with a spatula.
Top with additional marshmallows and freeze until firm, 5 hours.
When ready to serve, remove from freezer to let soften, 10 minutes.