METHOD

Chocolate Ganache

• In a microwave-safe bowl, combine the chopped milk chocolate and heavy cream.
• Microwave in 30-second intervals, stirring well between each interval. This process should take about 3-4 intervals to fully melt the chocolate.
• Continue mixing until the mixture forms a smooth ganache, ensuring there are no lumps.
• Note: Be cautious not to overheat the chocolate. After the final interval, small pieces may remain; these will melt as you stir.

Milkshake

• In a blender, combine the vanilla ice cream, Chocolate Super M, and chocolate ganache.
• Blend until smooth and creamy.

Cookies

• In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
• Add the egg and vanilla extract, mixing well to combine.
• Gradually incorporate the flour and baking soda until the mixture forms a soft dough.
• Divide the dough into two portions, setting aside about 1/6 of the dough. Color this smaller portion with your desired food coloring for the design.
• Chill both portions of dough in the refrigerator or freezer for at least 10 minutes (for best results, chill for 2-3 hours).
• Roll out the uncolored dough to create your canvas.
• Roll out the colored dough and cut out your desired shapes.
• Carefully place the shapes onto your rolled-out dough and gently press them in. Roll over the design with a rolling pin, applying pressure from different angles to prevent warping.
• Cut out your final cookie shapes and place them on a baking sheet. Chill in the refrigerator for another 10 minutes.
• Preheat the oven to 180°C (350°F) and bake the cookies for 10-12 minutes, or until lightly golden.
• Once baked, transfer the cookies immediately to a cooling rack to cool completely.