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
Introduction to Chillers
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
