Healthy Frozen Hot Chocolate

Healthy Frozen Hot Chocolate

MogoBlog MogoLicious Tasty Tip of the Day:  Frozen Hot Chocolate is a super fun treat on a hot summer day. Icy cold, chocolaty,  creamy goodness mixed with healthy, whole food ingredients, topped with rich chocolate fudge sauce and homemade marshmallows is sure to please. 

Ingredients for Healthy Frozen Hot Chocolate:

    • 1/2 avocado, frozen
    • 1 cup organic or raw whole milk, frozen into ice cubes
    • 4 cups ice made with filtered water
    • 1 batch homemade real food chocolate fudge sauce
    • 2 cups organic or raw whole milk*
    • 1-2 tablespoons light colored raw honey or maple syrup
    • 1 tablespoon avocado oil
    • 1 teaspoon pure organic vanilla extract
    • 1/4 teaspoon Celtic sea salt
    • 1 scoop grass-fed collagen (about 2 tablespoons)
    • Optional, but highly recommended Homemade Mini Marshmallows

Ingredients for Homemade Mini Marshmallows:

    • 1 cup filtered water, divided
    • 3 tablespoons Perfect Supplements Bovine Gelatin
    • 1 cup light colored pure, real honey
    • 1/4 teaspoon Celtic sea salt
    • 2-1/2 teaspoons pure vanilla extract
    • 1/3 cup arrowroot starch or organic powdered sugar

Ingredients for Chocolate Fudge Sauce:

    • ½ cup cacao powder
    • ¼ cup + 1 tablespoon honey (I use local raw creamed clover)
    • 2 tablespoons pasture butter or ghee
    • 1 teaspoon gluten free organic vanilla extract

Ingredients for Honey Sweetened Whipped Cream:

    • 2 cups organic whipping cream or raw cream *
    • 2-3 tablespoons raw honey {I use raw local creamed clover honey}
    • 1-1/2 teaspoons gluten free vanilla extract

Directions for Homemade Mini Marshmallows:

    1. Line an 8×8 {or larger} pan with unbleached parchment paper in both directions {so you can easily lift up the marshmallows when they are set}. In a small bowl, add arrowroot starch. Use half of the mixture to evenly distribute over the bottom of the parchment paper lined pan. Set aside.
    2. Assemble your standing mixer with the mixing bowl and whisk attachment or use a large mixing bowl and hand held mixer. Add 1/2 cup filtered water to the mixing bowl then sprinkle the gelatin over the water. Let the gelatin sit as you make the honey mixture.
    3. In a medium-size sauce pan {with high edges}; add 1/2 cup filtered water, honey and sea salt. Bring the mixture to a boil over medium high heat {if using a candy thermometer, place in the honey mixture}. Stir constantly as the mixture will start to bubble and get foamy the hotter it gets – stirring keeps it from overflowing. Simmer until it reaches 240 degrees. If you don’t have a candy thermometer, this will take about 8 minutes. Remove from heat and add vanilla extract.
    4. With the mixer on low, SLOWLY and carefully drizzle the hot honey mixture in a thin continuous stream down the side of the bowl, this should take about 1 minute. ***Remember the honey mixture is extremely hot, so use caution.*** Turn the mixer to high and continue beating until the mixture becomes thick, glossy and has increased in volume, about 13 to 15 minutes. Turn off the mixer and transfer marshmallow fluff to the parchment paper lined pan. Use a spatula to evenly distribute and smooth the top.
    5. Dust the top of the marshmallow fluff with the remaining arrowroot powder.
    6. Let the marshmallows sit at room temperature to set for at least 8 hours, best overnight.
    7. When marshmallows are set, remove by lifting the parchment paper flaps. Set on a flat surface or large cutting board {the marshmallows should still be on the parchment paper}. Carefully remove the parchment paper from the sides of the marshmallows {it should release easily, just do it slowly}. Use a large chef’s knife, dusted with arrowroot powder, to cut the marshmallows into desired size. *** See NOTES below for cutting ideas. ***

Notes for Homemade Mini Marshmallows

    • Cut the the rustic edges off first and cut those strips into mini marshmallows, making about 30-40 mini marshmallows.
    • Advance Preparation Required

Yields:  25 1″ marshmallows

Directions for Chocolate Fudge Sauce:

    1. In a small saucepan, add cacao powder, honey, pasture butter and vanilla.
    2. Cook over medium-low heat, stirring constantly with a wooden spoon until butter has melted and everything is incorporated, about 2 minutes.
    3. Let cool for a couple of minutes and serve. If you’d prefer for it to thicken up a bit, let it sit for about 15-20 minutes before using.

Notes for Chocolate Fudge Sauce:

    • Notes: Using ghee will make the sauce taste more like a combination of chocolate + caramel sauce, it’s delicious.  Recipe can easily be doubled.
    • Storage:  If you have any leftover sauce, store in the refrigerator and reheat on stovetop when ready to use.
    • Serving Suggestions: Serve with your favorite homemade ice cream.
    • Vegan-Option: Substitute coconut oil for the pasture butter and organic maple syrup grade B (or unrefined sweetener of choice) for the honey.

Directions for Honey Sweetened Whipped Cream:

    1. In a large mixing bowl, whip the cream, honey and vanilla extract on high until it forms stiff peaks.  [Note: Make sure to use a large mixing bowl with high edges or the liquid will go everywhere when you turn the mixer on.]
    2. Serve immediately or chill in the refrigerator.

Notes for Honey Sweetened Whipped Cream:

    • Tips: Make sure the cream is very cold; keep it refrigerated until ready to use.  Chill your mixing bowl and whisk/beaters in the freezer for about 15 minutes before using.
    • Storage: Cover and store in the refrigerator.  Keeps well for about 2 hours … we have left it in the refrigerator and still enjoyed it the next day.
    • Serving Suggestions: Dollop on a piece of pie or cake, layer into trifles or parfaits, serve with fresh fruit, spoon onto Strawberry Shortcakes, puddings, ice cream or milkshakes … or just eat it by the spoonful.
    • * Use dairy from pastured cows if possible and/or try to find a quality organic product like Straus Family Creamery; their cows graze on lush grass in Marshall, CA near Tomales Bay and they do not ultra-pasteurize their products.

Directions for Healthy Frozen Hot Chocolate:

    1. If making homemade mini marshmallows to top frozen hot chocolate, you will need to make them one day in advance.
    2. At least 12 hours or one day prior to making the frozen hot chocolate, freeze peeled avocado, 1 cup milk into ice cubes, and water into ice cubes if making your own ice.
    3. Make 1 batch of homemade chocolate fudge sauce. Set aside to cool completely. You can also place it in the refrigerator to cool fast, but don’t leave it in there too long, you don’t want it to harden. It’s okay if it thickens up a bit, just don’t allow it to completely solidify.
    4. Prepare high powered blender, add frozen avocado, frozen milk ice cubes, ice, milk, 3/4 of the chocolate fudge sauce {reserving 1/4 for topping frozen hot chocolate and/or drizzling in cups}, honey or maple syrup, avocado oil, vanilla extract, sea salt and collagen. Pulse until it’s creamy, fully incorporated and combined and no chunks remain, about 1 minute depending on your blender {I use the ice cream setting or smoothie setting on mine, then pulse towards the end}.
    5. Double up your portions and serve immediately in your versatile Whopper Beer Mug. Optional – drizzle some of the remaining chocolate fudge sauce in serving glasses. Fill glasses with frozen hot chocolate. Top with remaining chocolate fudge sauce and optional homemade mini marshmallows.

Notes for Homemade Frozen Hot Chocolate:

    • *Dairy Free Version: Substitute milk with full-fat coconut milk. Substitute ghee, avocado oil or coconut oil in chocolate fudge sauce.
    • Serving Suggestions: Top with homemade mini marshmallows, extra chocolate fudge sauce, and/or homemade honey sweetened whipped cream.
    • My family likes to store any leftovers in bpa-free popsicle molds for fun popsicles.
    • Notes for the Marshmallows: Using the homemade marshmallow recipe , use a 9×13 pan instead of a 8×8 pan to make thinner mini marshmallows. You will have plenty of leftovers to enjoy.

Yields:  8 servings


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