My family is Jewish, and occasionally Bar and Bat Mitzvahs are held at our synagogue. Usually on those days the family has sponsored something special for the luncheon after the ceremony, often a cake. However, there was one memorable Bar or Bat Mitzvah, back when my little brother and I were both young children, and the family of the honored adolescent arranged for there to be a chocolate fountain at the luncheon. It was the most delicious breed of fun, the waterfall of sweet chocolatey liquid inviting eager hands to stick strawberries into the cascade. My brother enjoyed the chocolate fountain so much, he immediately went up to my mom and asked if he could have a chocolate fountain at his own Bar Mitzvah, which was almost ten years away.
Interactive food is always fun, that’s why this chocolate fountain was so much better than just having a platter of strawberries already covered in chocolate – not interactive and therefore boring. It’s different when you get to dip the strawberry yourself, it adds a whole new dimension to the experience. I decided to apply this concept of interactive eating to a smoothie, and the result was awesome! The chilled smoothie was a layered blend of chocolate, vanilla, and a touch of mocha and hazelnut in the background. The fudge pretzels add crunch and the sweet/salty combo to the mix, and the tart strawberries are a classic, fruity addition, fun to dip.
Chocolate Fountain Smoothie with Fudge Pretzels and Strawberry Dippers
- 1 banana
- 1 Silk brand single-serve vanilla almondmilk carton
- 1 tbsp Jiff brand Mocha Cappuchino Hazelnut Butter
- 1 tbsp Hershey’s cocoa powder
- 1 tsp vanilla extract
- 5-6 ice cubes
- 1 packet Snackwell’s 100 calorie packs fudge pretzels
- strawberries for dipping
Place banana, almondmilk, Mocha Cappuchino Hazelnut Butter, cocoa powder, vanilla, and ice into blender. Blend until ice is crushed. Add fudge pretzels and blend for a few seconds more. (I chopped some of the pretzels with a sharp knife so some of them would be in smaller pieces.) Pour smoothie into a mug or cup with a somewhat shallow, wide shape so it will be easier to dip the strawberries (rather than reaching your hand down into a tall, thin glass.)
While smoothie chills in the fridge, wash desired amount of strawberries and chop off leaves. When I first started the smoothie, I tried to dip the strawberries whole, but it was hard to get a good amount of chocolate on each strawberry that way:
So I came up with this method: slicing the strawberries first…
This smoothie could also be good to dip raspberries, bananas, biscotti… the possibilities are all so exciting!