Best 6 Tipsy Triple Chocolate Shakes And Strawberries Recipes

STUFFED ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees F.
• Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
• To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!

STRAWBERRY SHAKE

Steps:

• Combine the strawberries, milk, and ice in a blender and blend on high until just smooth. Divide the mixture between 2 cups, top with a swirl of whipped cream and a cherry. Serve immediately.

TIPSY SQUIRE

Steps:

• Heat milk until it is nearly boiling (a double boiler is safest). Mix sugar, flour, and beaten eggs together. Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs. Add the tempered egg mixture into the hot milk. Return to low heat and stir until mixture begins to thicken. When cool, add vanilla. Strain through a wire strainer to remove any lumps. Whip whipping cream and add sugar to taste, put aside. Grate fresh nutmeg and put aside, this will also be used to top dessert once complete.
• Cream sugar and butter. Add egg yolks 1 at a time. Mix the flour and baking soda together. Add sour cream and flour, alternating to the butter and sugar. Beat egg whites stiff and fold in. Pour into greased and floured tube cake pan. Bake at 300 degrees F. in a preheated oven for 1 1/2 to 1 3/4 hours. Invert immediately into a glass serving bowl and drizzle with Sherry. Pour custard on top, and then add already made whipping cream. Top with freshly grated nutmeg.

TRIPLE CHOCOLATE STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 9" round pans.
• In a small bowl slice 2 cups of strawberries and add 1 Tbsp brown sugar and stir to coat, set aside.
• In another bowl haul the remainder of the strawberries, half or leave whole.
• Add the remaining Tbsp of brown sugar and stir to coat, set aside.
• In a large bowl add sugar and butter, beat at medium high speed until smooth.
• Beat in eggs and vanilla.
• Combine flour, cocoa, soda and salt and gradually beat into the egg, butter mixture.
• Melt the chocolate into the boiling water, or microwave to melt chocolate.
• Gradually beat into the batter (The batter is thin).
• Divide the batter pouring it into the two pans.
• Bake for 30 minutes.
• Cool in pans for 20 minutes, then remove from the pans and cool completely.
• In a bowl beat cream and confectioners' sugar until slightly thick at medium speed.
• Add the melted white chocolate to the cream increase the speed to medium high and beat until stiff peaks form.
• Put 1 1/2 cup of the cream in a pastry bag fitted with a large star tip, set aside.
• When cake has completely cooled spread 1/2 the jam on the the top of the bottom layer.
• Spread the other 1/2 of jam on what will be the bottom of the top layer.
• Use 2 cups of whipping cream and spread on top of jam of bottom layer of cake.
• Arrange the strawberry slices evenly over the whipped cream layer.
• Then place top layer of cake on the cake with the jam side going on top of the strawberries.
• Use remaining whipped cream spread evenly to cover the cake.
• Arrange the whole or halved strawberries on the top of the cake leaving about a 1" boarder on the outer edge.
• Take the pastry bag and pipe rosettes around the edge of cake.
• Enjoy.

TRIPLE-CHOCOLATE COOKIE AND STRAWBERRY ICE CREAM SANDWICHES

Steps:

• Combine strawberries, 1/3 cup sugar, and corn syrup in medium bowl. Using potato masher, mash until puree forms; let stand 30 minutes.
• Meanwhile, bring cream, milk, and remaining 1/4 cup sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Using electric mixer, beat yolks in medium bowl until thick and pale yellow, about 3 minutes. Gradually beat in hot cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and forms path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into large bowl. Cool. Stir in strawberry mixture and vanilla. Cover and refrigerate custard until cold, at least 3 hours and up to 1 day.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
• Place 1 frozen Triple-Chocolate Cookie flat side up on work surface. Place 1/2 cup ice cream atop cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down, and press gently to adhere. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.

TIPSY TRIPLE-CHOCOLATE SHAKES AND STRAWBERRIES

Steps:

• Working in 2 batches, blend the chocolate liqueur with ice cream and chocolate milk until thick but smooth.
• Pour shakes into tall glasses and garnish with whipped cream.
• Use a vegetable peeler to shave dark chocolate on top.
• Serve 2 large stem berries alongside for dunking and serve with straws and long spoons on plates to catch the drips!