Black Forest Chocolate Frappe with Cherries and Almonds Tips, FAQ & printable recipe

Tips for success

Chill the glasses and the dark chocolate before you start. Cold ingredients produce a thicker frappe and keep the grated chocolate in fine shavings rather than paste. A brief chill in the freezer makes a noticeable difference, especially on warm days when the ice melts quickly in the blender.

Choose fruit at its peak. Ripe cherries should be firm, glossy and deep red, and the banana should be yellow with a few brown spots for natural sweetness. Overripe banana can make the frappe taste dull, while underripe banana adds starch and a grainy texture. Taste the cherries first and adjust the chocolate if they are very tart or very sweet.

Variations

• Dairy-free version: Replace the whole milk with oat or almond milk and choose a dairy-free dark chocolate. Check that the chocolate sauce and whipped cream are also dairy-free, since many canned creams contain milk. The frappe stays thick and glossy with the same method and garnish.
• Frozen cherry version: When fresh cherries are out of season, use frozen pitted cherries. Thaw them in a sieve, drain off the juice and chop them before blending. Frozen fruit also helps keep the frappe very cold, so you may use slightly less ice for a thicker drink.
• Extra chocolate: For a deeper, more intense frappe, add a second handful of grated dark chocolate with the first and blend it through. Reserve a little extra for the garnish. The drink becomes richer and darker, so consider serving it in smaller glasses.
• Nut-free garnish: Leave the almonds out of the blend and omit the almond garnish if nuts must be avoided. Top the frappe with the cream, chocolate sauce, cherries and chocolate shavings instead. The drink keeps its texture and flavor, with the cherry and chocolate notes carrying the dish.

Storage and make-ahead

Fridge

Keep leftover frappe covered in the refrigerator for up to 24 hours, and blend it briefly before serving to restore its texture.

Freezer

Freeze the blended mixture in a sealed container for up to one month, without the cream or sauce.

Reheat

Frappe is served cold and is not reheated. If it has separated, blend briefly with a splash of milk to bring it back together.

A frappe is best served the moment it is blended, because the ice melts and the texture loosens as it stands. If you need to hold it for a short time, keep the blended mixture in a sealed jar in the refrigerator and give it a quick blend before pouring. Keep the whipped cream and chocolate sauce separate until serving, since the cream will deflate and the sauce will thicken.

Chopped cherries, sliced banana and toasted almonds can be stored in separate covered containers in the refrigerator for up to one day, keeping the banana slices wrapped to slow browning. Always refrigerate any leftover frappe promptly, and use it within a few hours for the best texture and flavor.

Most of the preparation can be done in advance so the drink comes together in minutes. Toast and chop the almonds up to a day ahead and store them in an airtight container at room temperature. Pit and chop the cherries and keep them covered in the refrigerator for up to one day.

Grate the dark chocolate and refrigerate it in a sealed container so it stays firm. Measure the milk and portion the ice into a bag in the freezer. Slice the banana just before blending to prevent browning, and assemble the blend immediately before serving so the frappe stays thick and cold.

Serving ideas

Serve the frappe straight away in tall glasses, while it is still thick, cold and glossy. Pile on the whipped cream just before it goes to the table so the swirl stands high and the chocolate sauce drips attractively down the sides.

A long spoon and a straw make it easy to enjoy the texture and the cherry pieces. Garnish each glass with a few cherries, a scatter of almond pieces and a pinch of chocolate shavings so the drink looks finished and inviting.

The frappe works well as an afternoon treat or a relaxed dessert after a meal, and it pairs nicely with a plate of simple biscuits or shortbread.

For a family gathering, set out a small bowl of extra cherries, chopped almonds and grated chocolate so guests can add their own toppings. Serve with napkins, because the cream and sauce are best enjoyed in generous, messy spoonfuls.

Frequently asked questions

Recipe card

Black Forest Chocolate Frappe with Cherries and Almonds

Prep 20 minCook 5 minTotal 25 minServes 2

Ingredients

• 1/4 cup toasted almonds, coarsely chopped, plus more for garnish
• 1 cup fresh red cherries, pitted and chopped, plus a few for garnish
• 1 ripe banana, sliced
• 2 oz dark chocolate, finely grated, plus shavings for garnish
• 1 cup ice cubes
• 1 cup whole milk
• whipped cream from a canister, for topping, to taste
• chocolate sauce, for drizzling, to taste

Instructions

1. Place a wooden board on the counter. Pit and chop the fresh red cherries with a chef's knife. Slice the ripe banana into rounds. Coarsely chop the toasted almonds and set them aside in a small bowl.
2. Hold a block of dark chocolate against a fine box grater and grate it over the board. The chocolate falls as fine, curly shavings. Keep a small pinch of shavings aside for the garnish.
3. Add the banana slices, chopped cherries, grated chocolate, chopped almonds and ice cubes to a clear blender jar. Pour in the milk. Blend on high until the mixture is smooth and thick, stopping once to scrape down the sides.
4. Pour the dark chocolate frappe into a tall glass with a textured base. The drink should look rich and deep brown with a glossy finish. Repeat with a second glass if you are serving two.
5. Pipe a generous swirl of whipped cream from the canister over the top. Drizzle chocolate sauce down the sides of the glass. Finish with a few cherry pieces, the reserved chocolate shavings and the extra almond pieces, then serve immediately.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

9 g

Carbohydrates

52 g

Fat

20 g

Fiber

6 g

Sugar

40 g

Sodium

120 mg

Automatic estimate from the ingredient list, not laboratory-verified.