Black Forest Frappe Recipe: Cherry, Banana and Dark Chocolate Blended Ice Drink Step-by-step instructions

Before you start

Gather the cherries, banana, almonds, chocolate and ice before you start, and set up the cutting board, chef's knife, box grater and blender. Chill the glasses for 10 minutes in the freezer so the frappe stays cold after it is poured. If you want a colder drink, chill the cherries too.

Pit and halve the cherries, slice the banana into rounds, and chop the almonds roughly, placing each in its own small bowl. Grate the dark chocolate on the box grater and set aside a small handful for the garnish. Keep the whipping cream in the refrigerator until you are ready to pipe it. Having everything ready means the blending step runs smoothly and the frappe is served while it is still thick and cold.

Instructions

Prep and chocolate base

1. 1Prep the cherries and banana
   Wearing gloves if you like, pit the dark cherries and cut each one in half with a small knife. Peel the ripe banana and slice it into rounds. Set the cherries and banana aside on the board.
   Look for Cherries are halved with no pits left and banana rounds are even in size.
   Tip Chill the cherries for 10 minutes before blending for a colder, thicker frappe.
2. 2Chop the almonds
   Roughly chop the whole almonds on the cutting board into small irregular pieces. Set them aside in a small bowl so they are ready to add to the blender.
   Look for Almonds are cut into small, uneven pieces, not dust.
   Tip Toast the almonds in a dry pan for 2 minutes first for a deeper nutty flavor.
3. 3Grate the dark chocolate
   Set a box grater over the board and grate the block of dark chocolate across the coarse or fine side. Let the curls and shavings pile up, keeping a small handful aside for garnish.
   Look for Fine curls and shavings collect on the board.
   Tip Chill the chocolate block for 15 minutes first so it grates cleanly without smearing.

The cherries are halved, the banana is sliced into rounds and the almonds are roughly chopped and set aside on the board. The chocolate is grated into fine curls and shavings that pile up neatly. The chocolate base is warm, smooth and glossy, with no cocoa lumps and no grains of sugar left.

Before moving on, check that the base has cooled for about 5 minutes so it does not melt the ice too quickly once it goes into the blender. Also confirm that every ingredient for the blender is measured and within reach, since the blending itself moves quickly and needs little hands-on attention.

Load and blend the frappe

4. 4Make the chocolate base
   Whisk the milk, cocoa powder and sugar in a small saucepan over medium heat until smooth and steaming. Stir in most of the grated chocolate until melted and glossy, then let it cool for 5 minutes.
   Look for The base is smooth, glossy and free of cocoa lumps.
   Tip Keep the heat low so the chocolate does not scorch on the bottom of the pan.
5. 5Load the blender jug
   Add the prepared cherries, banana, chopped almonds and a generous handful of ice cubes to the glass blender jug. Pour the dark chocolate base over the top.
   Look for Ingredients sit in the jug with the chocolate base poured over the ice.
   Tip Add the liquid first if your blender struggles with ice.
6. 6Blend until smooth
   Secure the lid and blend on high until the mixture is smooth and thick, with an even chocolate-brown color and no visible chunks. Stop and scrape down the sides if needed.
   Look for The frappe is thick, uniform in color and free of chunks.
   Tip Blend in short bursts if the motor labors, pausing to press the ice down.

The blender jug holds the cherries, banana, chopped almonds and a generous handful of ice cubes, with the chocolate base poured over the top. When you secure the lid and blend, the mixture should turn smooth and thick within a short run, with a uniform chocolate-brown color and no visible chunks. If you see pieces of ice or fruit caught under the blades, stop the machine, scrape down the sides with a spatula and blend again. The frappe is ready when it pours slowly and holds its body in the glass without separating or looking grainy.

Garnish and pipe

7. 7Drizzle the glass
   Melt the drizzle chocolate in the microwave in 15-second bursts, stirring between each. Drizzle it down the inside of the footed glass so it runs over the faceted sides, then pour in the frappe.
   Look for Melted chocolate runs in thin ribbons down the glass.
   Tip Let the drizzle set for a minute so it stays on the glass.
8. 8Pipe the whipped cream
   Whip the heavy cream with a hand mixer until stiff peaks form. Fit a piping bag with a star tip, fill it with the cream, and pipe a tall swirl on top of the frappe.
   Look for The cream holds a firm, tall swirl that keeps its shape.
   Tip Chill the bowl and beaters beforehand so the cream whips faster.
9. 9Finish and serve
   Sprinkle the reserved grated dark chocolate over the whipped cream. Serve the frappe right away with a straw or spoon, while it is still thick and cold.
   Look for Grated chocolate covers the cream in an even layer.
   Tip Serve in chilled glasses to keep the frappe cold longer.

The footed glass has dark chocolate drizzled down its faceted sides in thin, even ribbons, and the frappe is poured in. The whipped cream has been piped into a tall, neat swirl with a star tip, and it holds its shape without slumping. The grated dark chocolate covers the top in a fine, even layer. Before serving, check that the cream is still firm and cool, and that the drizzle has set on the glass so it does not smear. Serve right away, because the frappe is at its best when it is cold, thick and freshly garnished.

Common mistakes

The most common mistake is blending for too long, which warms the ice and makes the frappe thin and watery instead of thick and cold. Blend just until smooth, then serve. Another frequent error is adding the chocolate base while it is still too hot, which can melt the ice quickly and dilute the drink.

Let it cool for a few minutes first. Avoid cutting the cherries and banana unevenly, because large chunks can stop the blender and leave visible pieces in the finished drink. Finally, do not pipe the whipped cream too early; it holds its best shape when it is freshly whipped and kept chilled until the moment it goes onto the frappe.

How to tell it’s done

The frappe is done when it is smooth, thick and uniform in color, with no visible chunks of fruit, nuts or ice. It should pour slowly from the jug and hold its body in the glass. Look for a glossy, chocolate-brown surface with no streaks of cherry or banana.

A quick check is to lift the blender lid and look for any unblended pieces; if you find some, blend a few seconds longer. The drink is not cooked, so there is no internal temperature to reach. Serve it immediately while it is cold and thick, and keep the whipped cream and grated chocolate for the final garnish.