Combine 4 to 6 tablespoons milk, 1/4 cup Ovaltine, and 1 pint chocolate ice cream in a blender or a food processor fitted with a blade attachment. Pulse 8 to 10 times or until mostly smooth. Add 1/4 cup chopped malted milk balls and pulse 4 to 5 times more to combine. Pour into a chilled pint glass and serve.
At her NYC chocolate shop Stick With Me Sweets, Susanna Yoon (formerly of Per Se) makes edible miniature works of art. These colorful, marbleized, portable chocolate domes are packed with the flavors and textures of some of Susanna’s favorite desserts, which include a kalamansi meringue pie, and the vero, a silver blue bonbon that houses a mix of sea salt caramel and crunchy pecan bits. In the words of the chef, handcrafted chocolate is the sweetest way to tell somebody “stick with me”.
Chocolate-covered Oreo balls are decorated to resemble smiling snowman heads, topped with mini Oreo hats. These irresistible, bite-sized desserts are perfect for kids parties, or fun hosting gifts. Super easy to make, these are bound to be a crowdpleaser with adults and kids alike. Read more.