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i think it would be good in any recipe that calls for milk and chocolate. just substitute the chocolate milk for regular milk. Here are some ideas.
AUTHENTIC VICTORIAN CHRISTMAS COFFEE
1 (1 oz.) square unsweetened chocolate
1/4 cup sugar
Dash salt
2 cups boiling water
1 cup milk and cream, mixed
1 tsp. vanilla extract
2 cups hot coffee
Melt chocolate in top of double boiler. Add sugar, salt and boiling water. Stir for about 5 minutes. Pour in milk and cream. Do not let it boil. Add vanilla and hot coffee. For a cold drink, add a pint of vanilla ice cream. Mix in big bowl with electric mixer. Top with whipped cream and use candy cane for stirrer.
CHOCOLATE FONDUE
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) pkg. butterscotch pieces
4 squares (1 oz. each) unsweetened chocolate
1 (7 oz.) jar marshmallow fluff
1/2 cup milk
1 tsp. vanilla
1/2 cups coconut (optional)
Mix all ingredients and stir over low heat until chocolate and butterscotch melts. Add milk if it becomes too thick. Serve with fresh fruit. Strawberries, apple, pineapple, bananas, cherries. Pound cake and angel food cake cut into cubes are also good.
CHOCOLATE CHIP LOAF
3 cups Bisquick baking mix
1 1/4 cups milk
1 egg, beaten
1/2 cup sugar
1 1/2 cups chopped nuts
1 (12 oz.) pkg. chocolate chips
Mix all ingredients together and put in a greased 9x5x3 loaf pan.
Bake 45 to 50 minutes 350 degrees F.
BOOKING ROOM TREATS
Makes 4 servings
2 cups skim or non-fat milk
1 (4-serving-size) pkg. instant chocolate pudding mix
1/2 cup thawed frozen whipped topping
1 tbsp. chocolate syrup
1 oz. shelled almonds, toasted and chopped
2 maraschino cherries, cut into halves
Using milk, prepare pudding according to package directions. Into each of four 6-ounce dessert dishes spoon 1/4 of the pudding; set aside.
In small mixing bowl combine whipped topping and syrup; stir to combine. Spread 1/4 of whipped topping mixture over each portion of pudding. Sprinkle each dessert with 1/4 of the almonds and then top each with a cherry half. Cover and refrigerate at least 30 minutes.
REFRIGERATOR MOCHA TORTE
"This is a no-bake torte using graham crackers for the layers. A delicious chocolate-mocha filling and frosting with a garnish of candied orange peel turn it into a delicacy."
1 cup butter or margarine, softened
2 eggs (pasteurized)
1/2 cup powdered sugar
8 oz. (8 squares, 1 oz. each) semi-sweet chocolate
2 tbsp. milk
2 tsp. instant coffee powder
23 to 25 graham crackers, each about 2 1/2 inches square
Candied orange peel for garnish, optional
Cream butter with eggs and powdered sugar, whipping until light and fluffy.
In the top of a double boiler, melt chocolate over hot water. Blend in the milk and coffee powder, stirring until well blended. Fold into egg mixture. If mixture is too thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold.
Line a 9x5 inch loaf pan with plastic wrap. Spread a 1/4 inch layer of chocolate mixture over bottom of pan. Top with a layer of graham crackers. Spread crackers with 1/4 inch of chocolate mixture. Repeat until you have 5 layers. Spread remaining chocolate mixture over top and sides. Wrap and chill 2 hours or more until firm.
To serve, remove torte from pan. Peel off plastic wrap. Smooth surface with knife dipped in hot water. Place on serving plate and garnish with orange peels, if used. Cake slices best after is has been at room temperature for about 30 minutes.
TIPS: This cake can be made ahead. When well wrapped and refrigerated, it can be held up to several weeks. Just be sure it is well protected or the cake will absorb refrigerator odors.
MOON CAKE
Makes 20-24 servings
FOR THE CRUST:
1 cup water
1/2 cup margarine
1 cup flour
4 eggs
FOR THE TOPPING:
2 pkg. (4 oz. each) vanilla instant pudding mix
4 cups milk
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container Cool Whip, thawed
Chocolate syrup
Preheat oven to 400 degrees F.
Bring 1 cup water and margarine to a boil, remove from heat.
Add 1 cup flour; mix. Add eggs, mixing after each egg. Spread in greased 12x17-inch sheet cake pan.
Bake for 20-25 minutes. Cool.
Prepare pudding according to directions on package, adding the 4 cups milk and blending. Add cream cheese to pudding and mix. Spread over cooled crust. Spread Cool Whip on top of pudding layer. Drizzle chocolate sauce over top. Refrigerate.
CHOCOLATE MILK SHAKES AND MALTEDS
Makes 1 serving
3/4 cup cold milk
2 tbsp. chocolate syrup
Malted milk powder, if desired
1/2 to 1 cup vanilla ice cream, serving consistency
Put milk and syrup (and malted milk powder if desired) into a blender container, cover and process at WHIP (PUREE) until thoroughly blended. Stop and add the ice cream, spooning it into the container in about 8 pieces. Cover and process at WHIP (PUREE) only 3 to 5 seconds. Longer processing will liquefy the ice cream.
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