Just a thought... Could you use it to make iced coffee drinks? Like iced mochas? You'd have to play around with the proportion of coffee to hot chocolate mix, but maybe you'd eventually find a formula you like. Maybe create a chocolate/mocha syrup you could keep in the fridge to add to coffee or espresso along with crushed ice.

Can you whip it into heavy cream and use it as a chocolate whipped cream topping for cake or ice cream?

Alexa

How about:

Hot Cocoa Pudding
Hot Cocoa Custard
Hot Cocoa-Chocolate Bread Pudding
Hot Cocoa-Fudge Pudding Cake
Coconut Hot Cocoa Pudding
Hot Cocoa-Three Layer Bars
Hot-Cocoa Sticks
Hot Cocoa Rum Balls
Hot-Cocoa Squares

Joe

Hey May, the Godiva was for the mocha smoothie recipe that I made up and sent to you so you and I could have morning coffee.

I hear ya', I'm on a mission too to use up pantry and freezer staples. I'm trying to evaluate the necessity of each food related purchase...so why did I come home from South Dakota with a small grocery bag full treasures from HyVee?? Love that store!

LOL Cathy!

The trouble is, these are HOT cocoa mixes. They don't dissolve well in cold milk (ya, I tried). For your beloved mocha smoothie recipe I use regular cocoa mix.

So I need to figure out some kind of recipe or use that will work with this non-cold-dissolving stuff.

Joe, any recipes? Cakes/bars would be perfect!

I have used it to make chocolate ice cream. Substituting the chocolate for it and reducing the sugar.

I was just thinking the same thing about a frozen dessert. Wasn't there a frozen hot chocolate that was all the rage somewhere a few years ago? New York or Chicago?

I got this recipe from Epicurious on the first hit, if you're interested, although it doesn't use up much of your stash!

Frrrozen Hot Chocolate: Serendipity's Best-Kept Secret
Epicurious : 2004

by Stephen Bruce
Sweet Serendipity

It's famous, it's infamous, it's notorious. It has destroyed diets and led to love affairs. Marriages have been proposed over it, couples have been wed in it, princes have been made from it. People have traveled from all corners of the world for just one sip of our creamy, dreamy, icy blend of chocolatey goodness. It'll make you want to blow bubbles through your straw. It makes everyone a child again.

For years, fans begged and plead and offered firstborn sons for the recipe, but we three princes guarded the formula with our lives. It was such a closely kept secret that not even the White House could gain access to it. Jackie Kennedy once requested the recipe so that it could be served at a gala evening at the While House. I offered to travel to Washington to make it myself, but when my security clearance didn't come through in time, I refused to hand over the secret formula  not even to the First Lady herself!

When customers asked how it was made, we would respond that we had a Rube Goldberg machine churning it out in the back  a hodgepodge of arms, wheels, gears, handles, paddles, and even canaries in cages working in concert to concoct the magic elixir. We would never let on that it was as simple as a blender and some magnificent chocolate.

And now, to thank our customers for fifty great years, we've finally decided to share the secret recipe with the world. For truly authentic Serendipity taste, throw a sprinkle of magic in the mix. For this and all the frozen drinks that follow, the recipe yields one gigantic Serendipity-sized serving, which is perfect for sharing. Enjoy.

6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons storebought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream
Chocolate shavings
preparation

Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw. . . .or both!

HOT COCOA TRIPLE LAYER BARS

Ingredients

1/2 cup butter
1 1/2 cup graham cracker crumbs
1/4 cup hot cocoa mix
3 cups semi-sweet chocolate chips
1/2 cups creamy peanut butter
1 cup loose-packed flaked coconut
1 can sweetened condensed milk

Directions

Preheat oven to 325º for 13 x 9 glass dish.

Melt butter in pan in the oven.

Mix graham cracker crumbs and hot cocoa mix and stir into butter. Pack down.

Mix chocolate chips and peanut butter and spread over graham cracker bottom.

Top with coconut and then pour on condensed milk.

Bake 25 minutes or until lightly browned.

Chill in refrigerator and then cut into bars.

Joe

I would just save it until the fall. Do you have a fall?

lowspark, I would simply dissolve it in a small amount of hot water or milk, and then fill a glass with ice and milk/coffee before adding the warm, dissolved mix. Voila, iced chocolate drink!

I use it in my coffee, as has been suggested. A couple of spoons full and it stirs right into black coffee. Voila!! Something kind of, sort of, maybe like a mocha. Add whipped cream if you want, but I just drink it like that.

It's still hot, though.

Annie

I would just save it until the fall. Do you have a fall?

LOL! Actually, we do, but it lasts about two weeks maybe and it's probably nothing like what you might think of as "fall". And we have a winter, but that means intermittent days of cold (somewhere between low 20s & mid 50s), with warmer days (mid 50s to mid 80s) in between.

DH likes hot chocolate and will drink it a few times over the winter. But I'm no fan of hot drinks including hot coffee, hot chocolate and hot tea (which I usually just drink when I'm sick).

The frozen hot chocolate sounds wonderful, and I LOVE that story! I'm definitely going to make that.

The triple layer bars sound great too!! Thanks! Keep em coming!

I have a boatload of those godiva cocoa cans, too. I think people must give them to me for Christmas. I bet you could use them in place of baking cocoa in just about anything, if you cut down the sugar a bit and used more godiva cocoa than the recipe called for in baking cocoa.

Those bars sound awesome.

The ice cream for sure. Use it in anything you'd want to really. All you need to do is mix it with a little hot water to melt/dissolve it then let that cool if you want to use it with something cold. You could mix a bunch of it with water/milk, then nuke to dissolve and keep in fridge to add to coffee or milk or use as chocolate sauce, etc. But I'd use plenty of it by making ice cream. Like I said just use a little milk or water then nuke it to dissolve, then cool and add your cream or rest of milk.