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Turtle Hot Chocolate Float

SERVINGS
4
RATE THIS RECIPE
(12)
Turtle Hot Chocolate Float recipe by chef Zane Holmquist
Zane Holmquist
SERVINGS
4
RATE THIS RECIPE
(12)

Ingredients

  • 8 scoops butter pecan ice cream
  • 24 ounces hot chocolate (see recipe below)
  • 1/2 cup chopped pecans
  • 1 tablespoon Kosher salt
  • 1/2 cup chocolate shavings
  • 1 cup caramel sauce
  • Hot Chocolate
  • 12 ounces condensed milk
  • 12 ounces half & half
  • 16 ounces milk chocolate, chopped or grated
  • 1/4 teaspoon almond extract
  • Chef notes

    This over-the-top hot chocolate float can work as a decadent drink or wow-worthy dessert.

    Preparation

    To make the hot chocolate:

    Heat condensed milk and half & half to a simmer, add almond extract. Place chopped chocolate into a bowl, pour the milk mixture over the chocolate and whisk until smooth.

    To assemble the hot chocolate float:

    Pour a bit of your purchased caramel sauce onto a small plate. Dip the rim of a tall glass mugs or old fashioned milk shake glasses into the caramel. Sprinkle the rims with kosher salt, chocolate shavings. Add 2 scoops of butter pecan ice cream into each glass. Add hot chocolate, garnish top with chopped pecans.