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, Dessert
Cuisine: Italian
Keyword: Beverage, Coffee/Espresso/Mocha, Cookies
Difficulty: Intermediate
Brand: deZaan
Servings: 1 Serving
Author: Talia Profet

Equipment

  • Stovetop
  • Blender
  • Sifter
  • Mixing Bowl
  • Stand Mixer
  • Parchment Paper
  • Freezer
  • Oven
  • Pot
  • Chilled Glass

Ingredients

Hot Cocoa with Carbon Black Frappuccino (cookies)

Vanilla Shake (Cream)

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

Carbon Black Cookie Sandwich - Cookie

Carbon Black Cookie Sandwich - Filling

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 10 g Prova Gourmet Madagascar Bourbon Vanilla Extract. 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 9 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste with the rest 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, 8 g Prova Gourmet Madagascar Bourbon Vanilla Bean 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!

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