Use Leftover Easter Chocolates to Make a Milkshake
Easter is the one time (after Christmas and our birthdays) when we can truly indulge and not feel one bit guilty about it. This deliciously creamy and rich milkshake is the stuff chocolate dreams are made of. It’s simple to make and tastes as good as it looks. The melted chocolate effect lining the outside of the glass is surprisingly easy to perfect and sure to wow a crowd.
This recipe is hardly carved in stone, though. Feel free to use whichever chocolates the Easter bunny delivers this weekend, or any leftover chocolates you might have on hand once the holiday is over.
AN EGG-CELLENT EASTER CHOCOLATE MILKSHAKE
YIELDS: 1 Serving
COOK TIME: 10 mins
INGREDIENTS
- 6 scoops chocolate ice cream
- 1 cup full-fat milk
- 4 Oreo cookies
- 1 Ferrero Rocher chocolate
- ½ teaspoon vanilla essence
- 1 24-ounce bottle chocolate syrup
- 1 can whipped cream
- 1 tablespoon chocolate sprinkles
- 1 wafer stick, cut in half
- ½ bar Brasso Secco Chocolate
- 3 macarons (if you have any on hand)
- 1 coconut chocolate truffle
DIRECTIONS
- Freeze the glass for ten minutes until frosted beautifully.
- Spray whipped cream at the bottom of the glass.
- Using the back of a spoon, spread the whipped cream until it coats the entire cup.
- Drizzle chocolate syrup on the rim of the glass and use a fork to create the lines along the inside of the cup.
- Freeze glass for five minutes more, so your design can set.
- Place ice cream, milk, Ferrero Rocher and Oreo cookies into a blender and process until thick consistency.
- Pour into your frozen glass, filling it to the top.
- Spray the whipped cream in a circular motion to build higher and create a “mountain effect.”
- Garnish with toppings and drink.
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