Viennese Iced Chocolate
3/4 cup very hot water
1/2 cup super fine sugar
1/4 cup, unsweetened dark cocoa, such as, Ghiradelli, GuittardCocoa Rouge, or Peringotti cocoa
1 tsp Nielsen Massey Chocolate extract
1 cup milk
2 cups ice
Chocolate gelato, store bought
In a blender, place hot water, sugar, cocoa, and extract. Blend until smooth. Set aside to slightly cool.*
While the chocolate mixture is cooling, remove gelato from the freezer to slightly soften.
When chocolate mixture has slightly cooled, add ice. Blend until it reaches a frothy, slush like texture, adding more ice if necessary.
In individual glasses, pour a splash of club soda into the bottom of each glass. Fill remainder of the glass with chocolate mixture leaving room about 1 inch from the top.
Place a small scoop of gelato on top, and garnish with fresh mint.
*Recipe can be made ahead to this point and refrigerated until ready to use.
Makes 4-6 servings
Recipe by Amy Richardson