PREPARATION TIME: 5 MINUTES
COOKING TIME: 5 MINUTES
MAKES: 2
CHOCOLATE THICKSHAKE
I’ve always said I wanted to do a tour of my hometown to sample all the chocolate thickshakes at all the different cafés, ice-cream shops, milk bars and corner stores. That is how much I love this incredibly rich drink. I’m really particular about it; the milk, the ice cream, the chocolate and of course the way it is served. Oh, and it’s not a thickshake unless a spoon can stand up in it!
CHOCOLATE SAUCE
185 ml (6 fl oz/¾ cup) thickened (whipping) cream
1 teaspoon vanilla bean paste
40 g (1½ oz) butter
200 g (7 oz) good-quality dark chocolate (see note)
For the chocolate sauce, scorch the cream and vanilla bean paste (see note) in a medium-sized saucepan then pour over the combined chocolate and butter in a heatproof bowl. Using a spatula, combine well until all the chocolate and butter has melted and the sauce is rich and glossy. Set aside until needed (see note).
To make the thickshake, place all the ingredients into a large stainless steel tumbler and fill to the max line with milk. Using a stick blender or milkshake maker, blend together until the mixture is super silky and smooth. Don’t over work the mixture as you want it to still remain thick.
Prepare two large milkshake glasses (or drink straight from the stainless steel tumbler as I do) and pour evenly between the two. For an extra-chocolatey kick, swirl some chocolate around the outside of the glasses before you fill them.
NOTES
∎ See my ice-cream recipe which you can use instead of a store-bought variety.
∎ When using a dark chocolate, use the best quality you can afford with a high percentage of cocoa solids (70% plus).
∎ Scorching the cream is to bring it up to a temperature just below boiling.
∎ Once you have made the chocolate sauce you can keep it in the fridge and use later for recipes, such as the churros. It will have to be reheated so that it returns to liquid form.