The Salty Hot Chocolate Float Recipe

Oct 01, 2012 @ 9:46 AM
Posted by Hannah Allaman, Junior Writer

Nutrition

Cal/Serving: 768
Daily Value: 38%

Vegetarian, Gluten-Free, Wheat-Free

Fat	44g	67%
Saturated	26g	130%
Carbs	88g	29%
Fiber	5g	19%
Sugars	79g	0%
Protein	15g	31%
Cholesterol	95mg	32%
Sodium	386mg	16%
Calcium	487mg	49%
Magnesium	115mg	29%
Potassium	847mg	24%
Iron	2mg	12%
Zinc	3mg	20%
Vitamin A	1062IU	21%
Vitamin C	1mg	2%
Thiamin (B1)	0mg	12%
Riboflavin (B2)	1mg	48%
Niacin (B3)	1mg	3%
Vitamin B6	0mg	8%
Folic Acid (B9)	27µg	7%
Vitamin B12	2µg	28%
Vitamin D	3µg	1%
Vitamin E	1mg	4%
Vitamin K	5µg	6%
Fatty acids, total monounsaturated	13g	0%
Fatty acids, total polyunsaturated	2g	0%

See Detailed Nutritional Info

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INGREDIENTS

8 ounces steamed whole milk
4 tablespoons Ghirardelli Chocolate Hazelnut Premium Cocoa
Pinch of fleur de sel (French sea salt)
2-3 cups Indonesian vanilla bean ice cream
Warm chocolate sauce

DIRECTIONS

Warm milk in a saucepan; do not bring to boil. Once milk is steamed, add Ghirardelli Chocolate Hazelnut Premium Cocoa and fleur de sel; stir. Top with 2 to 3 scoops of vanilla ice cream. Drizzle warm chocolate sauce over ice cream and sprinkle with fleur de sel.