Elaine Heinzman, NPR
NPR's Liane Hansen at work on the Serendipity 3 Frrrozen Hot Chocolate.
'Sweet Serendipity' book cover.
This year on New York's Upper East Side, the small, quirky restaurant and boutique Serendipity 3 celebrates its 50th anniversary. Since it opened in 1954, Serendipity 3 has attracted celebrities and civilians alike with its decadent desserts.
Serendipity 3 co-founder Stephen Bruce has written Sweet Serendipity: Delicious Desserts and Devilish Dish, a book of his eatery's recipes and stories about its glamorous clientele.
NPR's Liane Hansen talks with Bruce about the book and samples the signature Serendipity 3 Frrrozen Hot Chocolate (recipe below).
Serendipity 3 Frrrozen Hot Chocolate
6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons of store-bought hot chocolate mix
1 1/2 tablespoons of sugar
1 1/2 cups of milk
3 cups of ice
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 hot chocolate mix 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.