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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Punch Parisienne Recipe

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This recipe for Chocolate Punch Parisienne is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 gallon cold whole milk
3 cups Hershey's chocolate syrup
1/2 gallon vanilla or chocolate ice cream, softened
3/4 cup lightly toasted, slivered almonds
1/2 teaspoon ground cinnamon (to garnish)
1/2 cup chocolate chips (optional)
1 quart whipping cream, whipped
Confectioner's sugar for sprinkling
Directions:
Directions:
In a chilled container, mix milk and chocolate syrup. Spoon softened ice cream into mixture and stir. Do not have servings too thick. Pour into a punch bowl.

With a large spoon, place whipped cream over top of punch mixture. Lightly sprinkle with powdered sugar. Sprinkle with cinnamon, almonds and chocolate chips.

Note: If a mocha flavor is desired, coffee ice cream can be used.

 

 

 

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