Jess' Spiked Frozen Hot Chocolate

Jess' Spiked Frozen Hot Chocolate

INGREDIENTS:

Whipped cream
  • 1 pint heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla extract
Frozen Hot Chocolate
  • 1 1/2 70% Dark Sachets
  • 8oz milk of choice
  • 1/2 cup Baileys
  • 1/2 cup Kahlua
  • 2 cups ice

METHOD:

  1. Put the whipped cream ingredients in a chilled bowl and use a hand mixer on low-medium speed in a back and forth motion (about 4-5 min) or until it’s starts to form peaks
  2. Add the milk and 70% sachets into the Velvetiser and turn on
  3. Once the Velvetiser stops, add the hot chocolate, Baileys, Kahlua and ice int a blender and blend until smooth
  4. Pour into a glass and top with whipped cream and dark chocolate shavings
  5. Enjoy!
August 08, 2020 — Jessica Cordero
Lisa's Keto-Friendly Almond Bars

Lisa's Keto-Friendly Almond Bars

INGREDIENTS:

Almond Bars:
  • 2 cups unsweetened organic coconut
  • 2 tbsp of Swerve Confectioners Sugar Replacement
  • 1/3 cup of Coconut Oil
  • 2/3 cup of Unsweetened coconut milk
Chocolate Sauce
  • 2 sachets of 100% Dark Chocolate
  • 1/2 cup Heavy Cream to start
  • 1 to 2 tbsp of Swerve Confectioners sugar
added to bowl after chocolate has melted.

METHOD:

  1. Line a 10 x 10 inch square pan with parchment paper and set aside
  2. Blend the ingredients for the almond bars in a food processor until you get a thick batter
  3. Create bars from the batter using your hands (if you want to be more precise, press the batter into the pan and refrigerate until firm. Then cut into bars)
  4. Place bars in the freezer
  5. Put the ingredients for the chocolate sauce into the Velvetiser
  6. Once the Velvetiser has stopped, pour the chocolate sauce into a bowl
  7. Remove bars from the freezer and moving quickly, dip them into the chocolate sauce until evenly coated
  8. Refrigerate coated bars
  9. Top with shaved almonds or your topping of choice
  10. Devour 😉
August 08, 2020 — Calisha Vaughn
Lisa's Keto-Friendly Ice Cream

Lisa's Keto-Friendly Ice Cream

INGREDIENTS:

  • 1 cup of heavy cream (preferably organic)
  • 2 tablespoons of monk fruit
  • 1 tsp of vanilla extract (optional)
  • 1 x 100% sachets

METHOD:

  1. Add all the ingredients into the Velvetiser and turn on
  2. Once Velvetiser stops, put it into a Mason jar and freeze for 2 hours
  3. Top with chocolate shavings and eat it straight out of the jar 😉
August 08, 2020 — Calisha Vaughn
Jess, Layla & Andrew's Fudgecicles

Jess, Layla & Andrew's Fudgecicles

INGREDIENTS:

  • 1 x 70% Classic Dark sachet
  • 8oz of your choice of milk

METHOD:

  1. Add the milk + 70% classic dark sachet into the Velvetiser and turn on
  2. Once Velvetiser stops, pour into your popsicle molds
  3. Put into the freezer for 4 hours to set
  4. Enjoy 😉
August 08, 2020 — Jessica Cordero
Ash's Dark Chocolate Crème

Ash's Dark Chocolate Crème

INGREDIENTS:

  • 2 x 70% Classic Dark sachets
  • ½ cup heavy cream
  • 2 tbsp honey
  • Whipped cream and toppings of choice

METHOD:

  1. Add the heavy cream + 70% classic dark sachets into the Velvetiser and turn on
  2. Once Velvetiser stops, use a teaspoon to mix the un-melted chocolate shavings and add the honey
  3. Turn on the Velvetiser again and once it stops, remove the whisk and give it a quick stir
  4. Pour evenly between 2 glasses and place in the fridge for 3-4 hours to set
  5. Enjoy with whipped cream, berries, chocolate shavings or whatever your heart so desires 😉

 

August 08, 2020 — Ashley Clarke
Ash's Salted Caramel Ganache

Ash's Salted Caramel Ganache

INGREDIENTS:

  • 2 x Salted Caramel sachets
  • 1/3 cup heavy cream

METHOD:

  1. Add the heavy cream + salted caramel sachets into the Velvetiser and turn on
  2. Once Velvetiser stops, use a teaspoon to mix the un-melted chocolate shavings and turn it on again
  3. Once Velvetiser stops, remove the whisk and give it a quick stir
  4. Pour into a serving dish to top your dessert of choice 😉
August 08, 2020 — Ashley Clarke