CHOCOLATE COVERED STRAWBERRY MILKSHAKES RECIPE

Get the goodness of chocolate covered strawberries in a glass! Dark Cocoa Candy Melts blend perfectly with strawberry ice cream. Top it all off with sparkling sugar, a mini chocolate doughnut and a chocolate covered strawberry, of course.

Milkshake Ingredients:

• Milkshake Garnishes
• 1 cup Wilton Dark Cocoa Candy Melts Candy
• 1/3 cup Wilton Pink Sparkling Sugar
• 4 large strawberries
• Baked Chocolate Mini Doughnuts (recipe follows)
• Milkshake
• 1 container (1-1/2 quarts) strawberry ice cream
• 2 cups milk
• 3/4 cup Wilton Dark Cocoa Candy Melts Candy, finely chopped
• Whipped cream, to serve

INTRUCTIONS : 

1. To prepare milkshake glasses, melt dark cocoa Candy Melts Candy according to package directions. Dip rims of 4 pint glasses in melted candy, then in pink sparkling sugar. Set aside until candy has set. With remaining candy, dip strawberries. Refrigerate until candy has set.
2. For milkshakes: combine ice cream and milk in a blender; process until smooth. Stir in chopped candy. Divide mixture evenly among prepared glasses; top with whipped cream. Add candy-covered strawberries and mini doughnuts. Serve immediately.
3. Makes 4 milkshakes.

Baked Mini Chocolate Doughnuts Ingredients:

Doughnuts

• 1/4 cup cake flour, sifted
• 1/4 cup cocoa powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3 tablespoons milk
• 1 egg yolk
• 1 tablespoon butter, melted

Glaze

• 1/2 cup confectioners’ sugar
• 1 tablespoon corn syrup
• 2 teaspoons milk
• 1 drop Wilton Pink Color Right Base Color
• Wilton White Nonpareils Sprinkles (optional)

Step 5

For doughnuts: Preheat oven to 425°F. Prepare Mini Doughnut Pan with vegetable pan spray.

Step 6

In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt. Add milk, egg, and butter; stir until just combined. Divide doughnut batter evenly among pan cavities. Spread batter around center post to edges of cup.

Step 7

Bake 6-7 minutes or until the top of the doughnuts spring back when touched. Cool in pan 3 minutes; remove to cooling grid and cool completely.

Step 8

For glaze: In small bowl, whisk together confectioners’ sugar, corn syrup, milk and color until smooth. Dip tops of doughnuts in glaze; sprinkle with sprinkles, if using.

Makes about 1 dozen mini doughnuts.

Recipe Adapted From wilton.com