Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
br>BLUEBERRY - leave out the chocolate and add a handfull of
For the chocolate hazelnut milkshake, blend milk, chocolate ice cream, drinking chocolate, creme de cacao and hazelnut liqueur in a blender until smooth. Pour the milkshake into serving glass.
For the white chocolate milkshake, blend vanilla ice cream, white creme de cacao and vanilla extract in a blender until smooth. Pour the milkshake into serving glass.
Blend chocolate ice cream, milk, 2 tablespoons whipped cream, chocolate syrup, and 2 chocolate sandwich cookies in a blender until smooth and frothy. Divide milkshake between two glasses. Top each with 2 tablespoons whipped cream and crushed chocolate sandwich cookies.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
OTE: Don't double this recipe for the cake, do it
Preheat oven to 350\u00b0F.
Arrange croissants in a large baking dish. Sprinkle with chocolate. Whisk together milk and milkshake powder. Add eggs and whisk to combine. Pour over croissants then set aside for 10 mins to soak. Bake for 20 mins, until golden and just set. Let cool for 10 mins.
Serve with creme fraiche.
Put all the milkshake ingredients in a blender and
Dip the rim of a glass in the chocolate sauce, allowing it to drip down the side.
Place the remaining sauce in a blender with the milk, liqueur and 1 scoop of the ice cream and buzz until thick and rich.
Spoon remaining ice cream into a milkshake glass and pour in the milkshake mix.
ake them out!
This recipe can be frozen for later
Mix all ingredients except chocolate chips.
Beat at medium speed until well blended.
Fold in chocolate chips.
Pour into greased and floured 10-inch Bundt pan and bake at 350\u00b0 for 1 hour. (This recipe was given to me by Lorene Taylor and it is the absolute best chocolate pound cake EVER!)
In a bowl, combine cocoa powder and ice cream.
Add some of the milk, mashing with a potato masher or a hand held electric beater (not turned on) as you go.
You can choose to leave it thicker and more lumpy by adding less milk or mashing less (my favorite), or have a thinner shake by adding more milk and mashing more thoroughly.
Add more cocoa powder if needed.
SERVE!
I also like topping with mini chocolate chips.
In a blender add the milk, vanilla ice cream, Oreo cookies, chocolate syrup, Kahlua and Baileys. Blend on high until the mixture is smooth and creamy, and there are no lumps.
Pour the mixture into serving glasses. Garnish with extra Oreos, whipped cream and strawberries if desired. Serve immediately.
ugar mixture.
Toss the chocolate chips in a little flour
hiny. You use whatever works best in your pans.
In
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.
owder and salt. Meanwhile, place chocolate in large heatproof bowl. Pour
ou could easily double the recipe, otherwise it's better mixed
gg. Don't add the chocolate chips just yet, we'll
Cream margarine and sugar substitute.
Beat in eggs, water and vanilla.
Combine flour, baking soda and salt in a small bowl. Add dry mix to creamed mixture, stirring to blend thoroughly. Stir in chocolate mini-chips.
Bake at 375\u00b0 for 8 to 10 minutes. This cookie will not brown as other chocolate chip cookies.
Makes about 7 dozen.