Atkins Chocolate Mudslide Recipes

MUDSLIDE COCKTAIL

Steps:

• Fill an old-fashioned glass with 1 cup ice.
• Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.

ATKINS - CHOCOLATE MUDSLIDE

Steps:

• In a medium saucepan, combine cream, water, syrup and cocoa powder. Bring to a simmer and stir until cocoa powder dissolves.
• Remove from heat and stir in chocolate and vanilla extracts. Pour mixture into an 8-inch square pan.
• Freeze until almost solid, about 3 hours.
• To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy. Transfer to glasses and serve.

SUNNY'S HOT CHOCOLATE HAZELNUT MUDSLIDE

Steps:

• Add the milk and creamer to a medium pot and heat over medium-low heat until warm. Add the chocolate morsels and cinnamon sugar and whisk to melt the chocolate. When everything is blended and warm, add the whiskey and remove from the heat.
• Moisten the rim of 2 mugs with chocolate syrup or hot fudge and coat with the crushed cookies. Drizzle more syrup or fudge inside the mug and add the hot chocolate. Top with whipped cream and a sprinkle of hazelnuts.

FROZEN CHOCOLATE MUDSLIDE

Steps:

• Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.

T. G. I. FRIDAY'S MUDSLIDE

Steps:

• Crush ice cubes in blender.
• Add remaining ingredients.
• Blend on high for 45 seconds. Serve in Hurricane glass.

MUDSLIDE

Steps:

• Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
• Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
• Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.

MUDSLIDE COOKIES

Steps:

• Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.
• In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.
• In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand.
• Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.