Darkest Chocolate Frappe

How to make Darkest Chocolate Frappe Recipe - We all have memories of drinking chocolate frappes as kids even if some of us were as misinformed as to call them milkshakes. This version emphasizes chocolate’s deliciously dark notes, so it may not appeal to children even without the alcohol.

Ingredients:
1/2 cup (120 ml) very cold milk
2 tablespoons (38 g) Devilish Chocolate Sauce (recipe follows)
4 generous scoops premium chocolate ice cream, the darker the better (about 1 1/2 cups [210 g])
Make it Wicked: Add 2 ounces (60 ml) Tuaca or Licor 43 after the chocolate sauce.

Method:
Pour the milk into the container of a blender. Add the sauce, followed by the ice cream. With the blender on a low setting, purée for about 15 to 30 seconds until the mixture is thick and smooth. (If using a mixer, start on the slow speed and accelerate after a few seconds.) Serve. YIELD: One 16-ounce (475 ml) or two 8-ounce (235 ml) frappes

DEVILISH CHOCOLATE SAUCE - This sauce gets its dark color and complex flavor from black cocoa, which is a very rich, very dark Dutch-process cocoa powder (Dutching neutralizes the acidity). Black cocoa is used in Oreo cookies, so the sauce may cause childhood flashbacks.

Ingredients:
1 1/4 cups (250 g) sugar
1/2 cup (43 g) unsweetened cocoa powder
1/2 cup (43 g) black cocoa
Pinch kosher salt
1 cup (235 ml) water
1 teaspoon (5 ml) vanilla

Method:
In a medium saucepan, whisk the sugar, cocoa powders, and salt to combine. Over medium heat, whisk in the water. Continue whisking, breaking up the cocoa clumps, until the mixture boils. Boil for 3 minutes, stirring occasionally.

Remove from the heat and stir in the vanilla. Cool completely and transfer to a squeeze bottle. Store in the refrigerator for up to 2 weeks. YIELD: 1 3/4 cups (560 g)

Darkest Chocolate Frappe