Chocolate freakshakes loaded with a sinful amount deliciousness? Oh hell yes! If I had to choose a way to go, I’d definitely choose death by chocolate! I created these Death by Chocolate Freakshakes for my foodie friends over at Food and Home Entertaining Magazine last year for their spooky Halloween issue and while, since then, everyone has jumped on the Freakshake bandwagon and, to be honest, I’m a little over it, I still think they make a very witty Halloween dessert! This milkshake features espresso syrup, chocolate Halloween bark, chocolate ice cream and is topped off chocolate whipped cream – sinfully delicious! I think it would be super fun to set up a Freakshake bar and let everyone create their own – especially if you put all the ingredients in science beakers and viles – add a little dry ice and you have an idea that’s so good, it’s scary! 😉

If you’re looking for some more Halloween desserts – these are some of the treats I’ve made before:

 

DEATH BY CHOCOLATE FREAKSHAKES

Makes 2

 

Espresso Syrup

½ cup freshly brewed espresso

¼ cup sugar

¼ cup water

 

Chocolate Halloween Bark

100g dark chocolate, melted plus extra to decorate

50g white chocolate, melted

Orange powder colouring (optional)

Variety of Halloween-coloured sprinkles, to decorate

 

Chocolate Whipped Cream

50g dark chocolate, melted

125ml cream, whipped

 

Milkshake

4 scoops chocolate ice cream

1 cup milk

 

To serve

2-4 white marshmallows

Chocolate vermicelli

Mini doughnuts

 

To make the syrup, bring espresso, sugar, and water to a boil in a saucepan, stirring to dissolve sugar. Remove from the heat and allow to cool. To make the chocolate Halloween bark, spread the melted dark chocolate thinly onto a sheet of greaseproof paper with a palette knife. Colour the white chocolate orange then drizzle and swirl that over the dark chocolate. Scatter with the Halloween sweets and sprinkles and allow to set completely. Break into shards. Make the chocolate whipped cream by mixing a third of the whipped cream into the melted chocolate and fold the rest in until combined. For the glass; dip the rim of the glasses in the extra melted chocolate and roll it in vermicelli. Divide the espresso syrup amongst the glasses, keeping a little for garnish. Toast the marshmallows using a blowtorch or place them on a tray in the oven under a preheated grill until golden brown. To make the milkshake; blitz the ice cream and milk in a blender until smooth and pour it into the glasses on top of the espresso syrup. Pipe the chocolate cream over the top. Pierce the doughnut onto a straw and place that inside of your milkshake. Top with the toasted marshmallows, broken up chocolate bark and drizzle with espresso syrup.