deZaan Cookies and Cream Frappuccino

deZaan Cookies and Cream Frappuccino

Frozen Hot Cocoa with deZaan Carbon Black cocoa powder and layered with Vanilla Bean Shake.
Course: beverage
Cuisine: Italian
Keyword: Drink, Frappuccino
Servings: 1 Serving
Author: Talia Profet

Ingredients

Hot Cocoa with Carbon Black Frappuccino (cookies)

Vanilla Shake (Cream)

  • 100 g Vanilla Ice Cream (1/2 Cup)
  • 42 g Milk

Carbon Black Cookie Sandwich - Cookie

Carbon Black Cookie Sandwich - Filling

  • 230 g Butter (soft)
  • 530 g Confectioners' Sugar
  • 9 g Vanilla Paste
  • 1 g Salt

Chocolate Sauce

Instructions

Hot Cocoa with Carbon Black Frappuccino (cookies)

  • Heat only 1/2 of the half and half to 65°C/149°F.
  • Blend in the 40 g deZaan Ghana 55% Dark Drinking Chocolate, 24 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder, and sugar until smooth.
  • Blend in the remaining half and half.
  • Blend with ice until smooth.

Vanilla Shake (Cream)

  • Blend the ice cream and milk until smooth.

Carbon Black Cookie Sandwich

  • Sift the flour, 39 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder, baking powder, and salt together. Set aside.
  • Cream the butter and granulated sugar until light and fluffy.
  • Add in the egg and vanilla. Mix to combine. Add in the dry ingredients and mix on low until just combined. Do not over-mix.
  • Divide the dough in two. Roll each portion between two pieces of parchment to 0.6 cm/0.25 inch thickness.
  • Cut the dough into desired shape and size. Chill the sheets until firm. This will make it easy to separate the pieces.
  • Lay out the cookies onto parchment-lined sheet trays. Space them about 2.5 cm/1 inch apart.
  • Bake at 176°C/350°F for about 12-15 minutes.
  • To make the filling, combine all of the ingredients in the bowl of a stand mixer. With a paddle, cream until smooth.
  • Roll the batter out between two pieces of parchment to 0.6 cm/0.25 inch thickness and freeze.
  • Once firm, cut the filling to the same size as the cookies. Place the filling in between two pieces of the cookies.

Chocolate Sauce

  • Combine sugar, 133 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder, heavy cream, vanilla paste, and sea salt in a pot. Mix to combine.
  • Heat on medium-low and cook while constantly stirring, just until the sugar and salt have dissolved.
  • Turn off the heat and blend in the butter.
  • Strain and chill.

Assembly

  • Layer the cookies and cream components in a chilled glass, starting and ending with the cookie layer.
  • Top with whipped cream and a drizzle of chocolate sauce and cookie crumbles.
  • Serve with the homemade cookie sandwiches.
    Enjoy!

Discover More Recipes

Guittard Espresso Chocolate Sablés

  Guittard Espresso...

deZaan Coconut Frozen Hot Chocolate

deZaan Coconut Frozen Hot...

Guittard Dairy Free Chocolate Pudding

  Guittard Dairy Free...

Prova Vanilla Bundt Cake

Prova Vanilla Bundt Cake...

deZaan True Gold Pistachio & Lemon Babka

deZaan True Gold Pistachio...

Prova Cold Brew Colada

Prova Cold Brew Colada...

Prova Vegan Alfajores

  Prova Vegan Alfajores...

Cluizel Dark Chocolate Cookies

  Cluizel Dark...

Valrhona Guanaja 70% Frozen Egg

  Valrhona Guanaja 70%...

deZaan Hot Chocolate Affogato

  deZaan Hot Chocolate...

Explore Industry Content

Bald Guys Bake

Bald Guys Bake About the Founder: Torey Searcy...

Cocoa Creek Chocolates & Brittle Bark

Meet Diane Krulac Cocoa Creek Chocolates, Camp...

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in...

Apothecary Chocolates

Meet Shelby, CEO (Chocolate Executive...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian...

What are Dragées?

DragéesWhat are Dragées? Is this a category of...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie...

Featured Brand:

Prova Gourmet

Vanilla Masters from Paris since 1946

Prova-Gourmet-Logo-min

Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

Featured Product:

Guittard Milk Chocolate Nonpareils:

Discounted for Limited Time

Guittard Milk Chocolate Wafers with Colored Nonpareils

Latest Blog Post:

Spring Into All Things Chocolate!

Spring Into All Things Chocolate! Spring has sprung here in NH and Cocoa is in the news! With...

Happy Holidays from the Crew at WWC

Hi, It’s been a while since our last update, so I thought I’d take this opportunity to offer well...

How to Use Rewards Points (with screenshots)

Using Points 101 Redeeming points is easy! It's as simple as being logged-in, a copy, and paste....

Loyalty & Rewards: Updated & New!

New & Updated WWC Loyalty & Rewards Program What's Changed, What's New & How it works...

WWC Account Enhancements: Social Logins // How To

Account Upgrade: Login/Link with your Social Media Accounts WWC's next enhancement: linking your...

Kali’s Cookies Follow Up

Kali's Cookies Follow UpKali's Cookies | Featured on New Hampshire Chronicle A Sweet Piece Kali's...

Our Recommendation: Buy Early!

Greetings Cocoa Community, I'd like to thank all of you that have booked passage in our new Flight...

Labor Day Transitions

Greetings Cocoa Community, Happy Labor Day Weekend! Enjoy time with family as we all give a nod...

Summer Savings!

Greetings Cocoa Community, Happy Summer. Hopefully you're enjoying great weather and creating...

Latest Community Spotlight & Supply Chain Update

Greetings Cocoa Community, We're encouraged to see many of the small businesses we serve have...

Latest Magazine Post:

Cocoa Cost Soars to Historic High – Why is Cocoa’s Cost Rising? | April 2024

Cocoa's Surging Cost: A Historic Mark Chocolate is a beloved delicacy known and cherished...

What is Cremino?

CreminoWhat is a "Cremino"? Does it differ from Gianduja and Giandujotto? Where and when was it...

Vanilla 101: Sourcing, Cost, Quality & Usage with Prova Gourmet

A Word from Prova Gourmet's President, Muriel Acat-Vergnet:Prova is a story of family and...

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in the world? Or are there certain climates and...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian ChocolateGuylian is a Belgian chocolate company that is...

What are Dragées?

DragéesWhat are Dragées? Is this a category of chocolate on its own? Or is it similar to familiar...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are Giandujotti? Is the confection different than...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall under the category of "chocolate"? Or is it a...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is there a greater significance of this terminology, or...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the...

Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

Follow On

0