Chocolate Slush Recipes

CHOCOLATE CITRUS SLUSHY

Steps:

• Add the sorbet, almond milk, orange juice concentrate, vanilla extract and salt to a blender. Puree on high speed for 1 minute.
• Drizzle the caramel sauce evenly among 4 glasses. Divide the slushy among the glasses. Make a small slit in each of the orange candy slices and place one on the edge of each glass. Serve with a spoon.

CHOCOLATE SLUSH

Steps:

• 1. Set cream cheese out to room temp. Also defrost Cool Whip.
• 2. Mix butter, chopped nuts and flour together. Pat into a 9x13 pan. Bake in oven at 350' for 20 minutes. Cool.
• 3. Mix cream cheese, with 8(ounces) of the cool whip and powder sugar together with electric beater. Spread over crust after crust is cool to the touch.
• 4. Mix pudding and milk, beat for 3 minutes. Put this on top of cream chees mixture. Top with remaining cool whip.
• 5. Garnish with chopped nuts if so desired. Can substitute chocolate, banana, coconut, raspberry or any flavor and variation of fresh fruit.

CHOCOLATE SLUSH

Steps:

• Put milk through cocoa in a medium saucepan, cook on medium heat, stirring constantly until the mixture comes to a slow boil and sugar is dissolved Lower heat and simmer about 2 minutes, stirring mixture a few times (watching for burn/ boil over), stir in vanilla- set aside to cool Pour cooled mixture into a freezer safe covered container and freeze.
• Place frozen mixture in a blender, blend to a slush.
• Freeze any leftover portion.
• Note: I use my coffee grinder to get a finer grind of the sugar, not powdered, just a fine grind.

CHOCOLATE LUSH LAYERED DESSERT

Steps:

• Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
• Bake 20 minutes at 350:.
• Cool.
• In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
• Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
• Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.