YIED: 12 portions
PORTION: 1 shake
½ c. Water
1 c. Instant Espresso Powder
3 ½ c. J. Hungerford Smith® Mellocream® Chocolate Fudge
1 ½ c. J. Hungerford Smith® Mellocream® Chocolate Fudge
120 Chocolate-Dipped Ladyfingers
6 c. J. Hungerford Smith Vanilla Fountain Syrup & Shake Base
96 oz. (24 4-oz. scoops) Vanilla Ice Cream
2 ¼ c. Orgeat or Almond Syrup
4 c. Espresso Fudge
6 c. Reddi-wip® Real Cream Whipped Topping
¼ c. Instant Espresso Powder
¾ c. Chocolate Shavings
To make the Espresso Fudge: Bring ½ c. water to a boil and remove from heat. Add 1 c. espresso powder to water and mix to form a smooth paste. Add 3 ½ c. Mellocream Chocolate Fudge to paste and mix until well combined. Refrigerate until ready to add to shake.
To make the Milkshake: Paint the rim of each of 12 sundae glasses with 2 tbsp. Mellocream Chocolate Fudge. Place 10 ladyfingers on the outside of each glass, using the chocolate to adhere. Place in refrigerator to set.
Blend ½ c. Vanilla Shake Base, 2 4-oz. scoops ice cream, and 3 tbsp. orgeat syrup together until smooth and creamy.
Pour ¼ c. of milkshake into glass and top with a thin layer of espresso fudge. Repeat shake and fudge layers until sundae glass is full.
Top milkshake with ½ c. Reddi-wip, 1 tsp. espresso powder, and 1 tbsp. chocolate shavings.