Thursday, Dec 20 2007

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Rippled chocolate milk shake

Ingredients

1 litre chilled unboiled pasteurised milk
3 tbsp. sugar
1 1/2 tbsp. cocoa powder
2 tbsp. water
4 tbsp. chocolated sauce (refer sauces for icecreams & cakes)
5 scoops vanilla icecream
5 chocolate spiral sticks for topping (optional)
1 tbsp. chocolate curls for topping

Method:

1. Mix cocoa, sugar and water.
2. Heat while stirring till all sugar dissolves.
3. A smooth batter should form.
4. Chill milk till icy cold.
5. Pour milk into a beating bowl.
6. Add cocoa batter, electrically beat to whip till frothy.

To proceed before serving:

1. Fill each chilled glass 1/3.
2. Pour a tsp. of sauce along rim at surface of milk in glass.
3. Pour another 1/3 with milk.
4. Top with a scoop of icecream.
5. Pour some more chocolate sauce along rim and top.
6. Garnish with chocolate curls.
7. Push in a chocolate spiral in inclined position.
8. Serve imediately with long handled spoons.

Making time:
Chocolate curls: 10 minutes
Chocolate sauce: 10 minutes

Assembling: 10 minutes
Makes: 5 tall (300ml.) glasses

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