Boozy Chocolate Spread Recipe By Tasty

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BOOZY FROZEN HOT CHOCOLATE RECIPE BY TASTY



Boozy Frozen Hot Chocolate Recipe by Tasty image

This content is intended solely for users of legal drinking age. Drink responsibly.

Provided by Walmart

Categories     Drinks

Yield 1 serving

Number Of Ingredients 6

1 cup Great Value® Frozen Hot Chocolate Ice Cream
1 tablespoon powdered cocoa mix
1 ½ oz vodka
3 tablespoons whipped cream
5 mini marshmallows
½ teaspoon shaved chocolate

Steps:

  • Add the Great Value® Frozen Hot Chocolate Ice Cream, cocoa mix, and vodka to a blender and blend until smooth.
  • Pour into a glass and top with the whipped cream, marshmallows, and shaved chocolate.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 68 grams, Fat 21 grams, Fiber 3 grams, Protein 8 grams, Sugar 54 grams

BOOZY CHOCOLATE SPREAD RECIPE BY TASTY



Boozy Chocolate Spread Recipe by Tasty image

This content is intended solely for users of legal drinking age. Drink responsibly.

Provided by Jordan Ballantine

Time 30m

Yield 20 servings

Number Of Ingredients 6

1 ⅔ cups hazelnut
¾ cup double cream
½ cup irish cream liqueur
7 oz milk chocolate, melted
⅓ cup icing sugar
1 tablespoon cocoa powder

Steps:

  • Preheat the oven to 180°C (350°F).
  • In a single layer, bake the hazelnuts for 20 minutes.
  • Wrap the hazelnuts in a clean towel and rub vigorously for a few minutes to remove the skins.
  • Pour the hazelnuts into a food processor (discarding the skins) and blend on high.
  • Slowly add the Irish cream liqueur and the double cream.
  • Take off the lid and add the icing sugar, cocoa powder, and melted chocolate, then blend again until smooth. (Unless you have a very good quality food processor, there will be little bits in there - which simply add texture!)
  • Transfer into your favourite jar, where it will keep in the fridge for up to 2 weeks!
  • Spread on crusty bread and crepes, or stir 1 heaped tablespoon into 250 millilitres (1 cup) of warm milk for an indulgent hot chocolate!
  • Enjoy!

Nutrition Facts : Calories 150 calories, Carbohydrate 11 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 9 grams

BOOZY CHOCOLATE PUDDING RECIPE - (4.8/5)



boozy chocolate pudding Recipe - (4.8/5) image

Provided by á-170567

Number Of Ingredients 5

1 cup rumchata
1 4oz instant choc pudding
3/4 cup milk
1/4 cup choc liquer
1 8oz cool whip

Steps:

  • mix first 4 add cool whip and top with cool whip once in cups

TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM



Triple Chocolate Tart with Boozy Whipped Cream image

Provided by Kay Chun

Categories     Beer     Bourbon     Milk/Cream     Food Processor     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Mardi Gras     Kentucky Derby     Father's Day     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) tart

Number Of Ingredients 23

For crust:
1/2 cup unsalted roasted almonds (see Cooks' Notes)
15 chocolate wafer cookies (such as Famous Chocolate Wafers; 4 ounces)
2 tablespoons packed light brown sugar
5 tablespoons unsalted butter, melted
For filling:
1 cup whole milk
1/2 cup heavy cream
1/2 cup chocolate stout, preferably double chocolate stout (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off)
2 tablespoons packed light brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
2 ounces good-quality bittersweet chocolate (60 - 62% cacao), finely chopped
1/2 teaspoon pure vanilla extract
For cream topping:
1 cup chilled heavy cream
2 tablespoons bourbon
2 teaspoons sugar
1/4 teaspoon pure vanilla extract
Equipment:
9-inch tart pan (1-inch deep with removable bottom) or 9-inch springform pan
Accompaniment:
Chocolate shavings or cocoa powder, optional

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle.
  • Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
  • Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
  • Bake until set, 15 minutes. Cool on a rack 1 hour.
  • Make filling:
  • Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
  • Remove from heat and whisk in chopped chocolate and vanilla until smooth.
  • Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
  • Make cream topping:
  • Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
  • Garnish with chocolate shavings or dust with cocoa powder, if desired.

CHOCOLATE SPREAD



Chocolate Spread image

Best homemade Nutella® spread ever with no preservatives. You can add honey and cocoa powder to taste a bit more or less, not essential.

Provided by Eureka

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 12

Number Of Ingredients 3

1 cup unsalted butter, softened
3 tablespoons honey, or more to taste
3 tablespoons unsweetened cocoa powder

Steps:

  • Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 5.1 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 9.8 g, Sodium 2.6 mg, Sugar 4.3 g

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