Double Chocolate Marshmallow Milkshakes Recipes

Steps:

• Whisk 1/2 cup heavy cream (ideally extra-cold), 1/4 cup marshmallow fluff and 1/8 teaspoon vanilla extract until stiff peaks form; set aside. Combine 1 cup cold whole milk and 1/4 cup chocolate sauce in a blender. Add 3 cups chocolate ice cream; blend until smooth. Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.

Steps:

• Whisk together the heavy cream (ideally extra-cold), marshmallow fluff and vanilla extract until stiff peaks form. Set aside.
• In a blender, combine milk and chocolate sauce. Add ice cream and blend until smooth.
• Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.

Steps:

• Melt the chocolate and butter together over double boiler (I just use a metal bowl over a pot of water).
• Once melted, add both sugars and mix in until well blended. The sugars will not melt all the way, it will look gritty.
• Take off double boiler and let cool about 15 minutes or until room temperature (you will scramble the eggs if you don't let it cool).
• Using wire whisk, mix in eggs, one at a time, until well blended.
• Add the vanilla, salt, and flour, and whisk until completely free of lumps.
• With a rubber spatula, fold in chocolate chips and marshmallows, and pour into greased 9 x 13 pan.
• Bake at 350 F for 35 to 38 minutes. Do not test for doneness, as the marshmallows will be melted at the top.
• Dust with powdered sugar if desired.

Steps:

• Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.

Steps:

• Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add remaining ingredients; mix well.
• Press into 13x9-inch pan sprayed with cooking spray; cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in egg and vanilla extract; gradually add cake mix. Stir semisweet chocolate chips and miniature marshmallows into the dough. Cover bowl with plastic wrap.
• Refrigerate dough until firm, about 2 hours.
• Drop dough by rounded tablespoons onto an ungreased baking sheet. Bake in the preheated oven until edges are slightly brown, 10 to 12 minutes.