Double Chocolate Frappe
This recipe for a double chocolate frappe is both delicious and easy to make. It's the perfect treat for a hot day or a quick afternoon pick-me-up.
This recipe for a double chocolate frappe is both delicious and easy to make. It's the perfect treat for a hot day or a quick afternoon pick-me-up.
- 1/4 cup chocolate chips
- ice depending on thickness
- 1/2 cup milk depending on thickness
- 1 table spoon of powdered sugar
- 1/4 cup coffee
- 2 table spoons sugar
- couple drops of mint optiional
- 2 quarter teaspoons cocoa
- wipped creme optionl
- chocolate suyrup optional
- chocolate optional
- 1/4 cup shredded coconut optional
- Carbohydrate 100.18765 g
- Cholesterol 13.65 mg
- Fat 25.86238 g
- Fiber 5.494350055933 g
- Protein 8.89264 g
- Saturated Fat 17.263879 g
- Serving Size 1 1 Serving (402g)
- Sodium 191.1765 mg
- Sugar 94.693299944067 g
- Trans Fat 1.656065 g
- Calories 633 calories
Step-by-step
- first add the ice in a blender, and the milk, now blend just a little bit to break up the ice
- now add the chocolate chips, cocoa,powdered sugar, coconut,sugar, coffee, and mint if you want.
- blend until smooth
- and if you want you can add wipped cream, drizzle chocolate syrup and then add chopped chocolate
- ENJOY=)
Replacing whole dairy milk with standard canned coconut milk alters the fat content, yielding a thicker emulsion that requires an additional two tablespoons of crushed ice to maintain structural stability. Crushing solid ice cubes into fragments prior to machine processing prevents motor strain on underpowered blenders. Standard countertop blenders work effectively when operated at maximum RPM for 45 seconds, though immersion blenders lack the blade surface area needed to pulverize chocolate chips evenly. Adding room-temperature brewed coffee directly to frozen components causes premature thermal shock, melting the outer ice layers before emulsification occurs. Brewing the coffee at double strength ensures dilution from melting ice does not compromise the final flavor profile.
Texture Control and Adjustments
Liquid absorption rates vary depending on the exact cocoa powder used, meaning operators must evaluate consistency visually. Pour the blended mixture from a height of 10 inches to test viscosity; proper density leaves temporary ribbons on the surface before settling.- Thin mixtures require an additional quarter cup of ice blended for 15 seconds.
- Grainy texture indicates chocolate chips failed to pulverize; strain through a fine-mesh sieve with a 1-millimeter aperture.
- Separation occurs if left standing past 5 minutes; re-blend for 10 seconds at high speed to restore suspension.
