serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
- 500 ml (17 oz/2 cups) milk
- 125 ml (4 oz/½ cup) chocolate syrup (see note)
- 4 scoops cookies-and-cream ice cream
Monster your shake
- chocolate ganache (see note)
- 4 scoops cookies-and-cream ice cream
- whipped cream
- 2 chocolate iced donuts (see note)
- 1 cookies-and-cream chocolate bar, cut in half
- 6 cookies-and-cream Pocky sticks
- 2 ice cream wafers
- 1 chocolate cookie, crushed
Instructions
To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.
Dip the rims of the glasses into the chocolate ganache, reserving the remainder for topping, and sit upright, allowing the ganache to drizzle down the glasses. Gently pour in the shake and top with a scoop of ice cream.
Using a piping bag fitted with a star nozzle, pipe whipped cream over the shakes and around
the rim of each glass. Top with the donuts, chocolate bar pieces, Pocky sticks, remaining ice cream and the wafers. Sprinkle with the crushed cookie and drizzle with the remaining ganache.
Note:
• For the chocolate syrup, combine 110 g (4 oz/½ cup) sugar,125 ml (4 oz/½ cup) light corn syrup and 90 g (3 oz/3⁄4 cup) cocoa powder with 250 ml (8½ oz/1 cup) water in a medium- sized saucepan over low heat. Stir for 2 minutes until the sugar has dissolved. Remove from the heat and add 100 g (3½ oz) dark chocolate buttons, stirring for 3 minutes or until melted. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week.
• For the chocolate ganache, place 250 g (9 oz) cooking chocolate (broken into pieces) and 80 ml (2½ oz/1⁄3 cup) thickened cream in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally for 3–4 minutes until melted and smooth. Set aside to cool for 10–15 minutes, stirring occasionally, until nice and thick.
• To make the donuts, place 250 g (9 oz/12⁄3 cup) plain (all-purpose) flour, 3 tablespoons caster (superfine) sugar, 2½ teaspoons dried yeast, 2 eggs and 80 ml (2½ oz/1⁄3 cup) warm water in the bowl of an electric mixer. Mix on low speed for 3 minutes or until combined and elastic. With the motor running, add 70 g (2½ oz) softened unsalted butter (cut into 9 cubes) one cube at a time, until incorporated. Transfer to a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until doubled in size. Knock back the dough and turn out onto a lightly floured bench. Roll the dough out to 1 cm (½ in). Cut into rounds using an 8 cm (3¼ in) cookie cutter. Use a 2.5 cm (1 in) cutter to cut the holes, if required. Transfer to a lightly oiled baking tray and cover with plastic wrap. Set aside in a warm place for 30 minutes, or until doubled in size. Heat the oil in a deep-fryer or saucepan to 160°C (320°F). Fry the donuts, in batches, for1 minute on each side or until golden. Remove with a slotted spoon and drain on paper towel. Dip cooled donuts into warm chocolate ganache, followed chocolate sprinkles. Place on a wire rack to set.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
