For our wedding, thanks to some extremely generous friends, we were given an espresso machine. Now, its not one of those huge things you see at Starbucks, but a tiny little that fits oh so nicely on our tiny counter :) Anyways, this little guy has become our saving grace for hectic mornings and even for a few of our recipes. We have always liked espresso, but with coffee shops marking up the price 3000% of what it costs them to make it, we figured it was time to start being baristas ourselves! This milkshake for dessert uses decaf espresso, since, well, the sugar alone will keep you up at night. Enjoy the recipe and if you don't have espresso, try brewing some coffee and letting the extras sit in your fridge until that night. I explain more below!
Start off by melting the chocolate in a small bowl over boiling water. Fill a small pot with 2 cups of water & set to boil. Once boiling set your bowl over the pot so the residual heat warms the bottom of the bowl. This will melt your chocolate without burning it. Or, circumnavigate this step entirely and just using chocolate sauce.
Make a shot of espresso and add the melted chocolate into it, stirring until mixed together entirely. This helps incorporate everything. If not, the chocolate hardens on contact with the ice cream and you get chocolate chips in your milkshake not creamy deliciousness.
As I was saying in the blog post up top, you don't necessarily NEED an espresso machine to make this. You can save some coffee from breakfast and chill it in your fridge, covered, and then use it that night. If you go this route, use chocolate sauce because your coffee will be cold and not able to melt the chocolate. Also, don't use any milk. Use 1/2 cup of coffee instead.
Place all of the ingredients in your blender and enjoy the smooth, creamy, and delightfully decadent Mocha Milkshake. Top with a chunk of chocolate, because, why not!