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Serendipity's Frozen Hot Chocolate with Real Whipped CreamFrom chef and author Stephen Bruce August 26, 2004 Manhattan's ice cream parlor, Serendipity 3, is turning 50. What better way to celebrate than giving everyone the recipe to one of its best loved treats, Frozen Hot Chocolate, on Good Morning America. 
IngredientsDirections Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature. In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. Whipped Cream Ingredients Directions Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks. Slather, drop and dollop onto whatever your heart desires. Makes 2 to 2 1/2 cups, enough for 1 to 8 persons, depending on if you feel like sharing. Recipe courtesy of Sweet Serendipity: Delicious Desserts and Devilish Dish by Stephen Bruce, Universe Publishing, © 2004.
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