CHOCOLATE COVERED STRAWBERRY MILKSHAKES

CHOCOLATE COVERED STRAWBERRY MILKSHAKES

CHOCOLATE COVERED STRAWBERRY MILKSHAKES

INGREDIENTS

• White Nonpareils Sprinkles
• 1 3/4 cup, divided, Dark Cocoa Candy Melts. VARIATIONS: COLOR:  Dark CocoaRed   Bright Pink   Orange   Green   Vibrant Green   White   Light Cocoa   Dark Cocoa   Black   Color Burst   Pastel Color Burst   Blue
• 1/3 cup Pink Sparkling Sugars
• 1 drop Color Right Pink Base Color Refill
• Whipped Cream Topping
• 4 large strawberries
• 1 container (1-1/2 quarts) strawberry ice cream
• 2 cups & 3 1/3 tablespoons, divided, milk
• 1/4 cup cake flour, sifted
• 1/4 cup cocoa powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 egg yolk
• 1 tablespoon butter, melted
• 1/2 cup confectioners' sugar
• 1 tablespoon corn syrup

TOOLS

• 12-Cavity Mini Donut Pan

Instruction:

Step 1

Milkshake Ingredients:

Milkshake Garnishes

• 1 cup Wilton Dark Cocoa Candy Melts Candy
• 1/3 cup Wilton Pink Sparkling Sugar
• 4 large strawberries
• Baked Chocolate Mini Doughnuts (recipe follows)

Milkshake

• 1 container (1-1/2 quarts) strawberry ice cream
• 2 cups milk
• 3/4 cup Wilton Dark Cocoa Candy Melts Candy, finely chopped
• Whipped cream, to serve

Step 2

• To prepare milkshake glasses, melt dark cocoa Candy Melts Candy according to package directions. Dip rims of 4 pint glasses in melted candy, then in pink sparkling sugar. Set aside until candy has set. With remaining candy, dip strawberries. Refrigerate until candy has set.

Step 3

• For milkshakes: combine ice cream and milk in a blender; process until smooth. Stir in chopped candy. Divide mixture evenly among prepared glasses; top with whipped cream. Add candy-covered strawberries and mini doughnuts. Serve immediately.
• Makes 4 milkshakes.

Step 4

Baked Mini Chocolate Doughnuts Ingredients:

Doughnuts

• 1/4 cup cake flour, sifted
• 1/4 cup cocoa powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3 tablespoons milk
• 1 egg yolk
• 1 tablespoon butter, melted

Glaze

• 1/2 cup confectioners’ sugar
• 1 tablespoon corn syrup
• 2 teaspoons milk
• 1 drop Wilton Pink Color Right Base Color
• Wilton White Nonpareils Sprinkles (optional)

Step 5

• For doughnuts: Preheat oven to 425°F. Prepare Mini Doughnut Pan with vegetable pan spray.

Step 6

• In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt. Add milk, egg, and butter; stir until just combined. Divide doughnut batter evenly among pan cavities. Spread batter around center post to edges of cup.

Step 7

• Bake 6-7 minutes or until the top of the doughnuts spring back when touched. Cool in pan 3 minutes; remove to cooling grid and cool completely.

Step 8

• For glaze: In small bowl, whisk together confectioners’ sugar, corn syrup, milk and color until smooth. Dip tops of doughnuts in glaze; sprinkle with sprinkles, if using.
• Makes about 1 dozen mini doughnuts.

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