Best 6 Emerils Chocolate Malted Shake Recipes

EMERIL'S CHOCOLATE MALTED SHAKE

Steps:

• Place the ice cream, milk, malt, and syrup in a blender and process on low speed for 30 seconds.
• Add the cookies and process for 20 seconds.
• Pour into 2 tall glasses and serve each with a straw and long-handled spoon.

CHOCOLATE MALTED SHAKES WITH CRISPY CHOCOLATE CHIP COOKIES

Steps:

• For the chocolate malted shakes: Put ice cream, milk and malted milk powder in a blender and blend until combined, but still thick. (If your blender isn't big enough to handle 1 quart of ice cream, blend in batches.)
• For the whipped cream: Combine cream, granulated sugar and salt in a stand mixer fitted with the whisk attachment and whip on medium speed until it reaches medium peaks.
• Pour the blended malt into 4 to 6 tall glasses, top with whipped cream, then tear Crispy Chocolate Chip Cookies in half and place one half on top of the whipped cream in each glass.
• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
• Mix together the flour, baking soda and salt in a medium bowl. Set aside.
• Cream the butter with both sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg, egg yolk and vanilla and beat well. Mix in 1/3 cup room temperature water. Mix in the flour mixture until well combined, then stir in the chocolate chips.
• Scoop the dough into balls slightly smaller than a golf ball and place on the lined baking sheet. (Cookies can be placed close together since you are only freezing them right now.) Chill the cookies in the freezer for 30 minutes to 1 hour.
• Line another baking sheet with parchment paper.
• Take the cookies off the frozen baking sheet and place them at least 3 inches apart on the new sheet. Let them warm up just enough so you can squish them. Pressing with your palm or the flat bottom of a glass, gently flatten each cookie to about 1/4-inch thick.
• Bake until kinda dark golden brown, 20 to 25 minutes. Let cool on the baking sheet on a wire rack for 15 minutes.

EMERIL'S CHOCOLATE CREAM PIE

Steps:

• In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
• In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
• Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
• When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
• Preheat oven to 375 degrees F.
• In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
• In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
• Remove the crust from the oven and let cool completely before filling.

CHOCOLATE MALT SHAKE

Steps:

• Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds.

CHOCOLATE MALTED MILK SHAKE

Steps:

• Combine all ingredients in a blender or milk-shake machine.
• Blend at medium speed for 2 minutes and pour into a tall glass.

MALTED CHOCOLATE MILKSHAKE

Steps:

• Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
• For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
• For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the chocolate ice cream and blend on high until creamy and thick, pushing down as needed, 20 to 25 seconds.
• Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.