Chocolate Cooler Recipes

CHOCOLATE COBBLER

Steps:

• Preheat oven to 350 degrees.
• In a medium-sized bowl, whisk together flour, baking powder, salt, sugar, and cocoa powder. Create a well in the dry ingredients and pour in milk, melted butter, and vanilla. Stir together until a thick batter forms.
• Pour into a small, ungreased 8-inch rectangular casserole dish with high sides.
• In a separate bowl, stir sugar, brown sugar, and cocoa powder together. Sprinkle over the top of the batter evenly.
• Pour hot water over the entire thing {WITHOUT STIRRING A THING!}.
• Bake for 40 minutes or once the middle is set. {Be sure to place it on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving.
• Serve warm with vanilla ice cream.

CHOCOLATE COBBLER

Steps:

• In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-in. square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350° until top of cake springs back when lightly touched, 40-45 minutes. Serve warm, with ice cream if desired.

CHOCOLATE COOLER

Steps:

• In a small bowl, combine milk and chocolate syrup. Divide into 6 glasses.
• Divide half of the pint of ice cream into the 6 glasses.
• Fill glasses with cream soda, stir until blended.
• Top each with a scoop of remaining ice cream.
• Serve immediately.
• For one serving, use 3 Tablespoons milk, 2 teaspoons chocolate syrup, 2 scoops vanilla ice cream, and 6 oz. cream soda.

HOT CHOCOLATE COOLER

Steps:

• Place all ingredients in blender and puree until smooth and frothy. Pour into mugs and enjoy!! ( This can be doubled or tripled )

ICED COFFEE CHOCOLATE COOLER

Steps:

• Combine all the ingredients in a blender, and using the ice crush setting, whirl until the mixture is thick and frosty.
• Pour cooler immeidately into 4 decorative glasses and serve.

CHOCOLATE MINT COOLER

Steps:

• Put hot chocolate powder in a sml pan & stir in 1/2 cup milk. Heat gently (stirring) till almost boiling. Remove pan from heat.
• Put hot chocolate milk in heatproof bowl or lrg pitcher & whisk in the remaining milk.
• Add the yoghurt & peppermint extract & whisk again.
• Pour the mixture into 4 tall glasses, filling them no more than 3/4 full. Top ea drink w/a scoop of ice cream. Garnish w/fresh mint leaves to get fancy. YUM!
• VARIATIONS: For "Chocolate Vanilla Cooler", use light cream instead of yoghurt + 1 tsp vanilla extract instead of peppermint extract -- or -- For "Mocha Cooler", dissolve the chocolate in 1/2 cup strong black coffee & reduce milk to 1 1/4 cups. Use cream instead of yoghurt & leave out the extract.