Autumn is in the air, and the Binge Besties are finding love with a few good romantic comedies that may have slipped under the radar but are worth your while if you’re looking for offbeat – and sometimes, unexpected – “meet cute” scenarios.
This week, Debbie Baldwin digs deep into the vault for her Top 11 List of Great Rom-Coms You Probably Haven’t Seen. Not only do these movies deliver on romance, they’re also smartly written comedies with storylines that keep you captivated until the credits roll.
Watch Volume 18 of the SIP (Shelter in Place) Series on The Stir here
To go hand-in-hand with our topic, this week’s signature sweet treat is Trish’s version of Frozen Hot Chocolate, a frosty dessert made famous by Serendipity 3 in New York City. The landmark dessert shop on Manhattan’s East 60th Street was featured in the movie, “Serendipity,” a romantic comedy starring John Cusack and Kate Beckinsdale.
Trish’s spin on this cool concoction puts the chocolate on center stage, with melted dark chocolate, hot cocoa mix and a dusting of chocolate pieces for the finish. Make it even more spectacular by topping it with whipped cream!
FROZEN HOT CHOCOLATE
Ingredients
- 3/4 cup semi-sweet dark chocolate chips, divided
- 1 packet instant hot cocoa mix (Hershey’s Milk Chocolate Hot Cocoa Mix recommended)
- 1 1/2 cups milk, divided
- 3 cups ice cubes
- Whipped cream, optional
Directions
- Set aside 1/4 cup of chocolate chips in cup or container and put in freezer to chill for a few minutes. Freezing the chips prior to chopping prevents the chocolate from melting.
- Place remaining 1/2 cup of chocolate chips in a medium, microwave-safe glass bowl. Heat in microwave on full power for approximately 1 minute, or until completely melted. Use a rubber spatula to mix to smooth consistency.
- Add cocoa mix to melted chocolate and whisk until smooth. (If desired, add 1 tablespoon of sugar for a sweeter dessert.) Add 1/2 cup of milk and whisk until combined. Set aside.
- Remove chocolate chips from freezer and chop into smaller pieces using a sharp knife or mezzaluna. (A coffee grinder works well, too, for creating even smaller chocolate bits.) Set aside.
- In a blender, combine remaining 1 cup of milk, ice and cocoa mixture – in that order, otherwise, all the chocolate will be stuck in the bottom of the blender. Pulse on low speed for 20 seconds until combined; increase to medium speed and blend until smooth, approximately 1 minute
- Pour into tall glass, top with whipped cream, if desired, and sprinkle with chocolate pieces. Serves 2.
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