Total time: 25 minutes
Note: From 25 Degrees. Excess chocolate sauce may be reserved for another use.
1/2 cup plus 2 tablespoons sugar
1/4 cup light corn syrup
1/4 cup Valrhona cocoa powder
1/2 cup plus 2 tablespoons (2.5 ounces) Valrhona bittersweet chocolate, chopped
1. In a medium saucepan, combine 1 cup water with the sugar and corn syrup. Bring the mixture to a boil, stirring occasionally. Turn off the heat.
2. Stir in the cocoa powder and chopped chocolate. Remove from heat and allow the chocolate to melt completely, whisking occasionally as it cools.
3. Strain the sauce and cool. (Whisk again before using.)
1 recipe vanilla ice cream
4 tablespoons chocolate sauce
1 cup milk
4 tablespoons malted
milk powder (optional, for malts)
Make the shakes in two batches. In a blender, combine four (4-ounce) rounded scoops of ice cream, 2 tablespoons chocolate sauce and one-half cup milk. (For malts, add 2 tablespoons malted milk powder.) Blend until smooth. Pour into two glasses. Repeat.
Each serving: 716 calories; 17 grams protein; 65 grams carbohydrates; 0.4 grams fiber; 44 grams fat; 24 grams saturated fat; 709 mg. cholesterol; 149 mg. sodium.