Thursday, 26 December 2013

Chocolate Ice
  • 200ml milk
  • 50 ml of water
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon sugar
  • 1 tablespoon instant coffee (optional) 
  • 70g dark chocolate (66%)

Milk Vanilla 

  • 600ml milk
  • 60g sugar
  • 1 vanilla pod

Methods for Chocolate Ice:
Finely chop the chocolate and place in a heat proof bowl.

Pour the milk and water in a saucepan, add sugar, cocoa and instant coffee and mix thoroughly to avoid lumps. Bring to a boil over medium heat then remove from heat.
Pour the mixture over the chocolate, let it melt 5 minutes then mix gently with a wooden spoon until smooth and creamy.
Cool and pour into an ice cube tray and freeze. 

Methods for Vanila Milk:
Pour the milk into a large saucepan, add sugar and stir to dissolve.
Slit the vanilla pod in the center, scrape the seeds and put them in the pan.
Bring to a boil over medium heat then remove from heat.
Let cool, then refrigerate several hours or preferably overnight.

To serve, place the chocolate ice in glasses (depending on the size of the glasses 3-4 ice cubes) and pour over the milk cold vanilla. 

You can enhance this by serving drinks with whipped cream and chocolate or cigarettes into gourmet dessert by mixing milk with vanilla ice cream for a creamy milkshake: Mister Choc Summer irresistible nugget of Chocolate  . 

References from: The Mixer


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