The best Iced Chocolate

Ingredients

• 2 tablespoons Ghirardelli Chocolate Sauce (ready‑made chocolate base, smooth)
• 1 tablespoon Sweetened Condensed Milk (adds sweetness and richness)
• 1 teaspoon Valrhona Cocoa Powder (high‑quality, natural cocoa for deep flavor)
• 100 ml Hot Water (measured, near boiling (≈100°C))
• 6 pieces Ice Cubes (cooled, for serving)
• 100 ml Cold Milk (optional, adds creaminess)

Instructions

1. Boil Water

   Heat 100 ml of water in a kettle or small pot until it reaches a rolling boil (≈100°C).

   Time: PT3M

   Temperature: 100°C

2. Measure Ingredients

   While the water is heating, measure 2 Tbsp Ghirardelli chocolate sauce, 1 Tbsp condensed milk, and 1 tsp Valrhona cocoa powder into a mixing bowl.

   Time: PT1M

3. Create Chocolate Base

   Pour the hot water over the measured ingredients and whisk vigorously until the mixture is smooth and glossy, with no lumps.

   Time: PT2M

4. Strain (Optional)

   Place a fine mesh sieve over a second bowl and pour the chocolate base through it to remove any remaining cocoa particles.

   Time: PT1M

5. Transfer to Squeeze Bottle

   Carefully pour the strained chocolate base into a clean squeeze bottle. Tap the bottle gently to release trapped air.

   Time: PT1M

6. Prepare Glass with Ice

   Fill a tall serving glass with 6‑8 ice cubes.

   Time: PT1M

7. Create Waterfall Effect

   Holding the squeeze bottle near the top edge, slowly squeeze the chocolate base along the inner wall of the glass, allowing it to cascade down over the ice.

   Time: PT2M

8. Add Optional Milk

   If desired, pour 100 ml cold milk over the chocolate waterfall and give a gentle stir.

   Time: PT1M

9. Serve Immediately

   Enjoy the iced chocolate right away while the waterfall is still visible.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

25 g

Fat

5 g

Fiber

2 g