Chocolate Punch Recipes

MOCHA PUNCH

Steps:

• In a large saucepan, bring water to a boil. Remove from heat. Add sugar, drink mix and coffee; stir until dissolved. Refrigerate, covered, 4 hours or overnight., About 30 minutes before serving, pour mixture into a large punch bowl. Add scoops of ice cream; stir until partially melted. Top servings with whipped cream.

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

CHOCOLATE PUNCH

Steps:

• In a large saucepan combine the chocolate and sugar with the hot water.
• Bring to a boil, stirring for 2 minutes.
• Add milk, and continue heating.
• When hot, beat in vanilla extract with a rotary egg beater or whisk.
• Remove from heat.
• Chill, then pour into a punch bowl over ice cream.
• For sparkle, add club soda.
• Top with whipped cream and dust with cinnamon.

CHOCOLATE CRUNCH

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.