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Chocolate freakshake

by Sally Abé
Chocolate freakshake

Chocolate freakshake

PT30M

Why not try?

Ingredients

Metric

Imperial

1
Melt 50g of the chocolate in a bowl over a pan of simmering water, remove from the heat and whisk in 100ml of the double cream to make a smooth, glossy ganache. Transfer to a squeezy bottle or piping bag
2
Whip the remaining double cream and transfer to a piping bag fitted with a star nozzle
3
Blend the chocolate ice cream with the milk
4
Using a blowtorch, toast the marshmallow until golden
5
Line the inside and outside of a glass with lines of the chocolate ganache. Pour in the milkshake then add a large scoop of ice cream
6
Pipe the whipped cream around the top of the glass
7
Thread the marshmallow and chocolate brownie onto a wooden skewer and rest on top of the cream
8
Add the chocolate wafers, drizzle over some more chocolate ganache and grate over some dark chocolate
9
Finish with a couple of straws and serve straight away

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Chocolate freakshake

 
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