Cherries are at the very peak right now and are about as reasonably priced as they are going to be! The darker they are, the sweeter they are and they are packed with flavor, vitamins and fiber! When you pit them, be sure to wear those thin, plastic kitchen gloves (not the ones you use to wash dishes!) because the juice of those beauties will stain your fingers a lovely purple! And it will take several days for the stain to get washed away, so a word to the wise…..
Anyway – back to the point! I have had a craving from an old fashioned chocolate malt for ages when I stumbled across an old Nestle® recipe I adapted for a party back in the day. The party theme was “Cherry Pink & Apple Blossom White” from the song of the same name and the malts were a big hit with both the young and young at heart! (Do you hear another oldie here???)
So, while cherries are still wonderful, I decided to make some of this for myself and thought you might like to try it, too. Then, we can all ignore the bathroom scale for the next week!
Old Fashioned Chocolate Cherry Malted
- 2 cups chocolate cherry ice cream
- 3/4 cup Extra Rich Chocolate Syrup (recipe below)
- 3 Tbsp. malted milk powder
- Extra pitted dark red cherries, optional
Place all ingredients in a blender, cover and blend until fairly smooth. You want some of the chocolate chips and cherries to be visible. Pour into a 2 tall glasses and enjoy!
Extra Rich Chocolate Syrup
- 1/2 cup half-and-half or light cream
- 1/4 cup granulated sugar
- 8 oz. dark chocolate – 53% cacao, finely chopped
- 2 Tbsp. unsalted butter, divided
Combine half-and-half and sugar in heavy saucepan and slowly bring it to a gentle boil. Remove from the heat. Add the finely chopped chocolate and 1 Tbsp. butter cut into pieces. Stir until the mixture is combined and the chocolate is melted and smooth. Add remaining 1 Tbsp. butter and mix in until well blended and the mixture is smooth.
Makes about 1-1/3 cups of syrup. Store extra, covered in the refrigerator.
Tip from the Toque: To decorate your serving glasses, pour some of the room temperature Extra Rich chocolate Syrup into a small recloseable plastic bag Cut off just the tip of one corner and drizzle some of the Syrup along the side of the glass, twirling the glass as you go.