BETTY CROCKER CHOCOLATE SPRINKLES RECIPES

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CHOCOLATE MILKSHAKES RECIPE - BETTYCROCKER.COM



Chocolate Milkshakes Recipe - BettyCrocker.com image

There’s no need to head out to the malt shop when you have this easy milkshake recipe on hand. The ultimate in retro comfort food, milkshakes are actually very easy to make at home. You need just three ingredients, two steps and 10 minutes to whip up this chocolate milkshake recipe in your blender.

Provided by Betty Crocker Kitchens

Total Time 10 minutes

Prep Time 10 minutes

Yield 2

Number Of Ingredients 3

3/4 cup milk
1/4 cup chocolate-flavored syrup
3 scoops (1/2 cup each) vanilla ice cream

Steps:

  • In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
  • Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.

Nutrition Facts : Calories 380 , CarbohydrateContent 55 g, CholesterolContent 55 mg, FatContent 2 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 41 g, TransFatContent 1/2 g

HOW TO MAKE OREO TRUFFLES | OREO BALLS RECIPE - FOOD NETW…



How to Make Oreo Truffles | Oreo Balls Recipe - Food Netw… image

A five-ingredient treat for the chocolate sandwich cookie enthusiast…what's not to love? These truffles encase a soft cookie filling with a chocolatey shell. They're fun to decorate with cookie crumbs or sprinkles, depending on the occasion.

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 20 minutes

Cook Time 30 minutes

Yield about 24 truffles

Number Of Ingredients 5

One 16-ounce package chocolate sandwich cookies, such as Oreo (about 30 cookies)
6 ounces cream cheese 
2 cups semisweet chocolate chips 
2 tablespoons vegetable shortening or refined coconut oil 
2 cups white chocolate chips 

Steps:

  • Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
  • Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes. 
  • Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.  
  • Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

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