Community Cookbook
Kaya Frozen Hot Chocolate
- 1 oz. Heavy Whip Cream
- Sprinkle of Sea Salt
- 30 mL Kaya Liquid Sweetener – Coconut Sugar
- 8 oz. (225 g) Dark Chocolate
- 6 oz. Hot Chocolate
- 1 tsp. Lecithin
- Freshly Whipped Cream
- Melt the dark chocolate in a double boiler with sugar to taste.
- Combine Kaya Liquid Sweetener with Whip Cream until soft peaks form.
- Gently add infused Whip Cream to melted chocolate and heat just below a simmer for one hour.
- Let cool and stir in the Lecithin.
- Transfer to airtight container and freeze overnight.
- Remove Hot Chocolate from freezer and let sit for several minutes.
- Scoop into tall glasses and top with Freshly Whipped Cream.
Submitted by Kaya Food Products
