SUPER CHOC MILKSHAKE

MAKES 4

PREP + COOK TIME: 20 MIN (PLUS STANDING, COOLING)

• 1 litre (4 cups) chilled milk

• 12 scoops chocolate ice cream

• whipped cream (optional) and shaved chocolate, to serve

FOR THE CHOCOLATE SYRUP

• 165g (1 cup) caster sugar

• 170g dark chocolate (55%-60% cocoa solids), finely chopped

1. For the chocolate syrup, stir the sugar and 80ml water in a saucepan over medium-high heat until the sugar dissolves. Brush down the sides of pan with a wet pastry brush to remove sugar crystals, bring to the boil and cook without stirring until a dark caramel forms (3-4 minutes). Remove from the heat, add 400ml water (be careful; hot caramel will spit) and the chocolate; stand for 5 minutes. Whisk until smooth; transfer to a container and refrigerate until required. Bring to room temperature before using. The syrup will keep for 2 weeks.

2. Pour a little syrup into 4 tall chilled serving glasses and refrigerate while you make the shakes. Blend the milk, two-thirds of the ice cream, and chocolate syrup to taste in a blender until frothy; pour into chilled glasses. Add a scoop of ice cream to each glass, top with whipped cream and shaved chocolate, and serve.