Triple Chocolate Milkshake

This is a nice way to calm the kids down and keep everyone cool at the same time.


  • 1 x 500 ml bottle of “chillin’ chocolate’ milk
  • 5 huge scoops of chocolate ice cream (Chapman’s is the best)
  • 1 tbsp. chocolate syrup
  • 1 frozen banana, sliced
  • 1/2 cup whipping cream (36% if you can buy it)
  • 2 tbsp. maple syrup
  • 1 tbsp. chocolate sprinkles


In a blender, combine the milk, ice cream, syrup and frozen banana. Puree for a full 2 minutes until SMOOTH.

In a bowl, whip the cream with the maple syrup until stiff peaks form. Transfer to a piping bag with a rosette tip.

Divide the milkshake into 4 clear glasses (or 2 if really thirsty), and garnish each one with a whipped cream rosette and sprinkle of the chocolate.

Change it up:

If you like or prefer strawberries, change the ice cream to strawberry, the milk to strawberry, add fresh berries and continue on as with the chocolate one. Just garnish with a fanned out strawberry on top.



Mocha Cream Pots

This is a classic French dessert and with the addition of coffee, it is completely amazing.


  • 1 tbsp. instant coffee
  • 2 cups milk
  • 6 tbsp. sugar
  • 8 oz. plain chocolate, chopped
  • 2 tsp. pure vanilla extract
  • 2 tbsp. Tia Maria liqueur
  • 7 egg yolks
  • whipped cream

Preheat oven to 325 degrees.  Place 8 half cup ramekins in a roasting pan.

In a medium saucepan, mix the instant coffee with the milk and add the sugar.  Set the pan over a medium heat and bring to a boil stirring constantly, making sure the sugar and coffee are completely dissolved.

Remove from the heat and add the chopped chocolate and stir until completely smooth.  Add the vanilla and Tia Maria.

In another bowl, whisk the egg yolks and slowly add to the chocolate mixture until well blended.  Pour this into a jug or bowl and strain the chocolate equally into the ramekins.

Add boiling water in the roasting pan until it is about half way up the outer sides of the dishes.  Bake for approximately 35 minutes until the custard is just set.  Remove the dishes from the pan and set on a cookie sheet to cool complately.  Cover the tops with plastic wrap and chill in the refrigerater.  When ready to serve, add a dollop of whipping cream, flavoured with a touch of Tia Maria and sprinkle some coffee curls on top.

Very yummy.  Your guests will talk about this one for a long time.

Chocolate Whipped Cream Cake

When we ran our Bed and Breakfast, the joke was that you left your diet outside the front door and picked it up again when you left.  I can’t get over that habit. Do I want to? Not so much!


You will need:

  • 1 3/4 cups flour
  • 2  cups sugar
  • 3/4 cups Rodelle Baking Powder (any large grocery store)
  • 1 tsp. salt
  • 1 1/2 tsps. baking powder
  • 1 1/2 tsps. baking soda
  • 1/2 cup Crisco oil
  • 1 cup half and half
  • 2 large eggs
  • 2 tsps. vanilla extract (or 2 tsps. chocolate flavouring)
  • 1 1/4 cups whipping cream
  • 1/4 cup creme de cacao
  • 1/4 cup plus 2 tbls. icing sugar
  • 1 packet of Oetker “WhipIt” (stabilizer for whipping cream)
  • 1 1/2 tsp. icing sugar
  • 1/3 cup mini chocolate chips

Preheat oven to 350 degrees. Butter the bottom/sides of 2- 9″ round cake pans. Now fit parchment paper circles into pans and butter the paper. Set aside.

Bring a small saucepan of water to a boil and let it simmer. Combine the dry ingredients into a large bowl and beat together with the oil, milk, eggs, vanilla and creme de cacao for two minutes or until smooth. Reduce to low speed and now add 1 cup boiling water. Mix well and divide equally into the cake pans. Bake these for 30-35 minutes and check with a wooden toothpick to ensure it is cooked. Cool for about 10 minutes and unmold, returning to the wire rack to cool completely.

To make the frosting beat the cream with the Whip It, until light peaks form and add the icing sugar and creme de cacao and beat until a little firmer. Gentley fold in the  remaining 1/4 cup plus 2 tbls.  icing sugar and 1 1/2 tbls. baking chocolate.

To assemble: slice each cake in half and place one layer on the serving plate. Spread a layer of frosting on top, sprinkle with 1/4 of the chocolate chips. Repeat with each layer except the top. Ice with the remaining whipping cream and sprinkle the top with “Choca vlokken” which is actually choclate curls. You can, of course, make you own but these work out in a pinch.