For the chocolate syrup:
1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) glucose (or light corn syrup, agave nectar)
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 oz (55 g) bittersweet or semisweet chocolate, finely chopped (I used Lindt 70%)
For the Oreo Milkshakes:
6 Oreo Biscuits plus extra for topping (or use mini Oreos for topping)
1 1/4 cup milk (I used 2%)
Good quality vanilla ice cream
In a medium saucepan, whisk together the water, sugar, glucose and cocoa powder. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted. Let the sauce stand for a few hours before serving, which will give it time to thicken, or chill in the fridge.
Using the chilled sauce, swirl a good amount of the sauce around the sides of two milkshake glasses. Crush the 6 Oreos in a plastic bag, or using a food processor. Place crushed Oreos, milk and 2 scoops of ice cream (around 3/4 cups) in a blender or milkshake maker. Blend until combined and frothy. Pour milkshake into prepared glasses. Add another scoop of vanilla ice cream to each glass and top with mini Oreos or extra roughly crushed Oreos. Serve immediately.
Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.
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