The Salty Hot Chocolate Float Recipe

Staff Writer
The Salty Hot Chocolate Float Recipe
Salty Hot Chocolate Float
Michelle Feldman

Salty Hot Chocolate Float

It might be October, but you can still enjoy a taste of summer in your favorite fall drink. Elle’s Patisserie of Springfield, Mo., offers this delicious solution, melding the best of both seasons into their staple crossover concoction. Make with vanilla bean ice cream, hazelnut hot chocolate, and French sea salt for your own café classic with a twist. 

1
Servings
Deliver Ingredients
Makes
1

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.

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.