Spring fresh chocolate drinks

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4 servings per drink
5 minutes per drink

Coconut bateau

Ingredients
150 g Batida de Coco
150 g ice-cold milk
50 g cream
160 g banana
80 g dark chocolate
4 teaspoons of grated coconut

Preparation
Melt the chocolate and put this, together with the banana, the grated coconut and the Batida de Coco into the blender or a jug blender. Blend at maximum speed until you have a smooth mixture. Then add the ice-cold milk and the cream (with a scoop of crushed ice) and blend further until you have a frothy drink. Finish with pieces of coconut, banana or sprigs of mint and sprinkle with a layer of chocolate vermicelli or chocolate shavings. Serve immediately while ice cold. You can serve this drink in a coconut shell of course.

Orange crush
  Ingredients
80 g white chocolate
50 g cream
350 g freshly squeezed orange juice
80 g Amaretto, Cointreau or Grand Marnier
100 g ice-cold milk

Preparation
Melt the white chocolate and mix the cream into it. Then put this together with the orange juice and the liqueur into a jug blender and blend at maximum speed until you have a homogenous mixture. Then add the milk (with a scoop of crushed ice) and blend further until you have a frothy drink. Pour into a cocktail glass and finish with pieces of candied orange peel that you have dipped briefly into some melted dark chocolate. Sprinkle with chocolate vermicelli or chocolate shavings.
Chocolate milkshake
 

Ingredients
200 g dark chocolate
8 scoops of vanilla ice cream
500 g milk

Preparation
Break the chocolate into pieces and melt in a bain-marie or in the microwave oven (at 750W and remember to stir well every 5 to 10 seconds). Pour the cold milk into a jug blender and blend the melted chocolate together with the milk for two minutes at maximum setting. Now add the vanilla ice cream and blend for another two minutes at maximum setting until you have a frothy milk shake. Serve immediately with a decoration of chocolate shavings or chocolate vermicelli.


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