• Annihilation by chocolateC (Chris Middleton)Source: Chris Middleton

There’s ‘death by chocolate’ and then there’s this: complete and utter, one hundred per cent total annihilation by chocolate.

Serves
2

Preparation

15min

Skill level

Easy
By
Average: 5 (3 votes)
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Ingredients

  • 500 ml (17 oz/2 cups) milk 
  • 125 ml (4 oz/½ cup) chocolate syrup (see note) 
  • 5 scoops chocolate-chip ice cream 

 

Monster your shake 

  • chocolate syrup (see note) 
  • 155 g (5½ oz/½ cup) hazelnut chocolate spread
  • chocolate sprinkles, for decorating
  • 2 scoops chocolate-chip ice cream
  • whipped cream 
  • 2 choc-chip waffles (see note)
  • 2 chocolate wafer rolls 
  • 2 hazelnut chocolate-filled donuts (see note)
  • 2 chocolate-coated chocolate cookies (such as TimTams) 
  • chocolate cotton candy, for decorating 
  • 2 mini chocolate-topped cupcakes (see note) 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Line the inside of each glass with syrup. Smear the Nutella around the outer rims, then decorate with the sprinkles. Gently pour in the shake and top with a scoop of ice cream. 

Using a piping bag fitted with a star nozzle,
top the shakes with some whipped cream and then cover with the waffles. Poke the wafer rolls through the waffle, then, piping blobs of cream where necessary to help things stick, top with the donuts, cookies, cotton candy and cupcakes. 

 

Note: 

•  For the chocolate syrup, combine 110 g (4 oz/½ cup) sugar,125 ml (4 oz/½ cup) light corn syrup and 90 g (3 oz/3⁄4 cup) cocoa powder with 250 ml (8½ oz/1 cup) water in a medium- sized saucepan over low heat. Stir for 2 minutes until the sugar has dissolved. Remove from the heat and add 100 g (3½ oz) dark chocolate buttons, stirring for 3 minutes or until melted. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week. 

 

•  For the choc-chip waffles, preheat a waffle maker on medium-high. Grease if necessary. 

Combine the flour and sugar in a medium-sized mixing bowl. In a separate bowl, whisk together the milk, oil and egg. Slowly pour the wet mixture into the dry ingredients, and add 90 g (3 oz/3⁄4 cup) chocolate chips. Mix well (but it’s okay to have a few lumpy bits here and there). Pour 60 ml (2 oz/¼ cup) amounts of batter into the waffle maker and cook each one for 3–4 minutes until golden brown. Carefully remove and set aside to cool.

 

•  To make the nutella-filled donuts, place 250 g (9 oz/12⁄3 cup) plain (all-purpose) flour, 3 tablespoons caster (superfine) sugar, 2½ teaspoons dried yeast, 2 eggs and 80 ml (2½ oz/1⁄3 cup) warm water in the bowl of an electric mixer. Mix on low speed for 3 minutes or until combined and elastic. With the motor running, add 70 g (2½ oz) softened unsalted butter (cut into 9 cubes) one cube at a time, until incorporated. Transfer to a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until doubled in size. Knock back the dough and turn out onto a lightly floured bench. Roll the dough out to 1 cm (½ in). Cut into rounds using an 8 cm (3¼ in) cookie cutter. Transfer to a lightly oiled baking tray and cover with plastic wrap. Set aside in a warm place for 30 minutes, or until doubled in size. Heat the oil in a deep-fryer or saucepan to 160°C (320°F). Fry the donuts, in batches, for 1 minute on each side or until golden. Remove with a slotted spoon and drain on paper towel. Place 1 cup hazelnut chocolate spread into a piping bag fitted with a 5 mm (¼ in) nozzle. Insert the tip into the side of the donut and squeeze in your desired amount.

 

•  For the mini cupcakes, preheat the oven to 180°C (350°F). Lightly grease a 25–30-hole mini-muffin pan, or line with cupcake liners. Combine the 185 ml (6 oz/3⁄4 cup) buttermilk, 1 egg and125 ml (4 oz/½ cup) vegetable oil in a jug and set aside. Sift 220 g (8 oz/1½ cups) plain (all-purpose) flour into a large mixing bowl and add 145 g (2⁄3 cup) caster (superfine) sugar. Make a well in the centre and pour in the milk mixture, stirring until just combined. Spoon the batter into the muffin holes, filling each to about two-thirds full. Bake for 20 mins for regular-sized cupcakes or 8–10 minutes for mini, or until a skewer inserted into the centre comes out clean. Cool in the pan for 2 minutes before turning out onto a wire rack. Ice the cooled mini cupcakes with chocolate ganache and decorate with rainbow sprinkles. 

 

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.