4 Delicious

Chocolate
Treats
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 Bakery-Style Jumbo
Chocolate Chip Muffins

Ingredients
2 and 3/4 cups all-purpose flour 1 and 1/2 Cups Sour Cream
1/2 Cup Cocoa Powder 2 tsp vanilla
1 and 1/2 cups brown sugar Pinch of salt
1/2 cup vegetable oil 3 tsps baking powder
1/2 cup whole milk 1/2 tspn baking soda
3 large eggs 1 cup chocolate chips

Method
1. Line a jumbo muffin tin with paper liners.

2. Preheat your oven to 180°C (350°F).

3. In a large mixing bowl, add the eggs, brown sugar, milk, sour cream, vegetable oil, and a splash of vanilla. Whisk together until
well combined.

4. Sift the flour, salt, baking powder, baking soda, and cocoa powder over the wet ingredients in the bowl.

5. Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are
okay.

6. Gently fold in 1 cup of chocolate chips into the batter.

7. Using an ice cream scoop or a large spoon, place about two scoops of batter into each muffin cup, filling them about 2/3 full.

8. Sprinkle some extra chocolate chips on top of each muffin for an extra chocolatey touch.

9. Bake in the preheated oven at 180°C (350°F) for approximately 30-35 minutes, or until a toothpick or cake tester comes out
clean when inserted into the center of a muffin. Keep in mind that jumbo muffins may take a bit longer to bake than regular-
sized muffins.

10. Once done, remove the muffins from the oven and allow them to cool in the muffin tin for about 5 minutes. Then transfer
them to a wire rack to cool completely.

11. Enjoy your jumbo chocolate chip muffins! They're perfect for breakfast or as a delicious snack.

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 3-Ingredient
Chocolate Chip Cookie Cake

Ingredients
400g chocolate chip cookies (about 14 ounces) Optional Topping:
3 teaspoons baking powder 150g any chocolate (about 5.3 ounces)
1 3/4 cups warm milk (415ml) 80g any cream (about 2.8 ounces)
cookie crumbs

Method
1. Preheat your oven to 180°C (350°F) and grease a 7-inch (18cm) round cake pan. You can also line the bottom with parchment
paper for easy removal.

2. Place the chocolate chip cookies in a food processor and pulse until they turn into fine crumbs. You can also put the cookies
in a zip-top bag and crush them using a rolling pin.

3. In a large mixing bowl, combine the crushed chocolate chip cookies and baking powder. Mix them well to ensure the baking
powder is evenly distributed throughout the crumbs.

4. Slowly pour the warm milk into the cookie crumb mixture while stirring continuously. After mixing, allow the mixture to sit
for a couple of minutes to thicken.

5. Pour the cake batter into your prepared cake pan, ensuring it's evenly distributed.

6. Place the cake pan in the preheated oven and bake for about 30-35 minutes or until a toothpick inserted into the center
comes out clean. Baking time may vary depending on your oven, so keep a close eye on it.

7. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the cake
to a wire rack to cool completely.

OPTIONAL TOPPING:

8. In a microwave-safe bowl, combine the 150g of chocolate and the 80g of cream. Stir them together until well combined.

9. Microwave in 30-second intervals, stirring in between, until it's smooth and fully melted.

10. Add cookie crumbs on top of the ganache for extra texture and flavor.

11. Allow the topping to cool and set for a bit before serving. This will give it a nice, fudgy texture.

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 Chocolate No-Churn
Ice Cream

Ingredients
2 1/2 cups (600 mL) of heavy whipping cream Optional additions for swirling and topping:
1 can of sweetened condensed milk (approximately 395g) mini chocolate chips
1/2 to 1 cup of chocolate sauce/syrup (adjust to taste) chopped nuts
marshmallows

Method
1. In a large mixing bowl, combine all three ingredients: 2 1/2 cups of cream, one can of sweetened condensed milk, and 1/2 to 1
cup of chocolate sauce. Adjust the chocolate sauce quantity based on your desired chocolate intensity.

2. Use a hand mixer or stand mixer to whip the mixture until the volume increases. This will take a few minutes, and the mixture
should become thick and fluffy.

3. In a freezer-safe container, start layering your ice cream. Begin with a layer of the creamy mixture, then drizzle it with
chocolate sauce. Use a knife or skewer to create swirl patterns in the chocolate sauce. Continue this process for additional
layers finishing off with sauce.

4. Seal the container with its lid then freeze the ice cream for at least 4-6 hours, or overnight for the best results.

5. When serving, scoop out the Triple Chocolate Delight No-Churn Ice Cream and savor the layers of creamy and chocolatey
goodness in each bite.

6. Enjoy your homemade ice cream with its delightful layers of chocolate flavor!

OPTIONAL ADDITIONS:

Remember, the possibilities are endless when it comes to creating your dream ice cream dessert. Feel free to mix and match
the suggested additions and toppings to suit your taste and create a personalized, indulgent treat that satisfies your
cravings.

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 Cookies & Cream Chocolate
Condensed Milk Buttercream

Ingredients
1 cup (175g) chocolate of your choice 500g (17.6 oz) unsalted butter, softened
I used dark chocolate) 1 x 395g (14 oz) can sweetened condensed milk
2 tablespoons (30ml) cream (any type of cream)
6 Oreo cookies

Method
1. Place the chocolate and cream in a microwave-safe bowl. Heat in 30-second bursts, stirring well after each burst, until it's
completely melted and smooth. Set it aside to cool slightly while you prepare the rest of the ingredients.

2. Place Chocolate Cookies in a blender to pulse until they turn into fine crumbs. Or you can place cookies in a zip-top bag and
crush them into small crumbs using a rolling pin or the back of a spoon.

3. In a large mixing bowl, add the softened unsalted butter. Using an electric mixer, beat the butter on medium speed until it
becomes creamy and light in color. This should take about 2-3 minutes.

4. Add the entire can of sweetened condensed milk to the bowl. Continue to beat the mixture with the electric mixer on
medium speed until the sweetened condensed milk is fully incorporated. This should take about 2 minutes.

5. Pour the slightly cooled chocolate and cream mixture into the butter mixture. Continue to beat with the electric mixer until
the chocolate and cream are fully combined with the butter and sweetened condensed milk. This will result in a smooth and
creamy buttercream.

6. Add the crushed chocolate cookies to the buttercream and beat for a further minute or until fully incorporated.

NOTES:

If the frosting is too soft, you can chill it in the refrigerator for 10-15 minutes to firm it up. Be cautious not to let it get too
hard, as it can become difficult to pipe. Whip again before use.

If you want to decorate cupcakes using a 1M piping tip, transfer the condensed milk buttercream to a piping bag fitted with
the 1M tip. Hold the piping bag at a 90-degree angle to the cupcake and pipe a swirl from the center outward, building it up
as you go in a circular motion. This will create a beautiful rose-like design on top of each cupcake.

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delicious Chocolate Treats
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