GOURMET CHOCOLATE MILK RECIPES

Steps:

• Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
• If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
• Dip each pretzel rod about 2/3 of the way up in chocolate.
• Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
• Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
• Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
• Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
• Lay back on wax paper to set completely.
• These look great displayed in, or given in, a unique glass or mug.

Steps:

• For sweet pastry, beat butter and sugar in an electric mixer, add flour and almond meal and stir to combine. Add egg yolk, lemon juice, vanilla seeds and 1 tbsp iced water and stir to combine. Pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Roll out pastry on a lightly floured surface to 5mm thick, line a 24cm-diameter fluted tart tin, trim edges and refrigerate to rest (30 minutes). Meanwhile, preheat oven to 180C. Blind bake tart until edges are golden (10-12 minutes), remove paper and weights, bake until base is golden (7-8 minutes) and set aside.
• Meanwhile, place chocolate in a bowl, set aside. Bring cream and milk to the simmer in a saucepan over medium heat, add to chocolate, stand until chocolate melts (1-2 minutes), stir to combine, cool slightly, then stir in beaten egg.
• Reduce oven to 130C. Pour chocolate mixture into tart and bake until just set with a slight wobble in centre (30-35 minutes). Set aside to cool, dust with cocoa and serve at room temperature with ice-cream.