大象传媒

Preparation time: 5 minutes
Ingredients:
450 ml/16 fl oz of Ice Cold Milk
3 tbsp x Drinking Chocolate Powder
3 scoops x Chocolate Ice Cream
Cocoa powder, to dust (optional)

Method:
Place half of the ice-cold milk into a blender. Add the drinking chocolate powder to the blender and one scoop of the chocolate ice cream. Blend until the mixture is frothy and well mixed. Stir in the remaining milk.

Place the remaining two scoops of chocolate ice cream in two serving glasses and carefully pour the chocolate milk over the ice cream. Sprinkle a little cocoa powder (if using) over the top of each drink - serve at once.

Method
Place the toasted oat cereal in plastic bag and crush with a rolling pin. Pour the crushed cereal into a mixing bowl and stir in the chopped hazelnuts.

Melt the butter and chocolate together over a low heat and add to the cereal mixture, stirring until well coated. Using the bottom of a glass, press the mixture into the base and up the sides of a 20 cm/8 inch spring form tin.

To make the filing, beat together the cheese and sugar with a wooden spoon until smooth. Beat in the yoghurt. Whip the cream until just holding its shape and fold into the mixture. Sprinkle the gelatine over the water in a heat proof bowl and leave to go spongy. Place over a pan of hot water and stir until dissolved. Stir into mixture.

Divide the mixture in half and beat in the dark chocolate into one half and the white chocolate into the other half. Place alternate spoonfuls of mixture on top of the cereal base. Swirl the filling with the tip of a knife to give a marbled effect. Level the top, chill until set and serve.