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.
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.
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.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
Combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth. Pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings.
Mix the milk and heavy cream together.
Add in chocolate syrup. Use as much chocolate syrup as you would to make chocolate milk. This is to your own taste.
Stir the milk mixture very well.
In an ice-pop mold, fill each cup with enough sprinkles to cover the bottom.
Now, pour a little chocolate syrup into the bottom of each ice-pop mold cup. You should not see the sprinkles now.
Pour the milk mixture into each mold cup.
Freeze for 6 hours.
Enjoy!
Mix milk, chocolate powder, sugar, cocoa powder in a blender. process until it becomes smooth.
Divide mixture among glasses.cover bottom and drizzling syrup in a spiral pattern inside of each glass.
Pour equal amount of ice cream mixture into each glass.
Swirl some chocolate syrup over each serving and serve cold.
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
Place the ice cream into the blender.
Pour in 1/2 cup milk (add in more milk for a thinner consistency).
Pour in the chocolate syrup; blend until smooth.
Pour into a large tall glass (use a chilled glass if possible).
Top with canned whipped cream (use as much as desired).
Insert a long thick straw and enjoy!
Combine syrup, milk and ice cream in a blender.
Mix until smooth and frothy.
Pour into large glasses; garnish with whipped cream, grated chocolate or a marshmallow.
Serves 4.
Combine chocolate ice cream, milk, banana, ice cubes, sugar, and vanilla extract in a Magic Bullet(R) party mug. Blend until smooth, 1 to 2 minutes.
Combine chocolate ice cream, milk, cocoa powder, vanilla extract, nutmeg, and cinnamon in a blender; blend until smooth.
ould use store-bought chocolate syrup in this recipe, but the syrup
Combine milk, chocolate drink mix, sugar, maple syrup, and half-and-half in a large cup. Stir with a spoon until liquid is smooth. Add ice cream gradually, mixing after each addition until blended.
Mix the chocolate pudding and skim milk together.
Blend using a hand mixer or blender.