Atkins Chocolate Mudslide Recipes

ATKINS - CHOCOLATE MUDSLIDE

Steps:

• In a medium saucepan, combine cream, water, syrup and cocoa powder. Bring to a simmer and stir until cocoa powder dissolves.
• Remove from heat and stir in chocolate and vanilla extracts. Pour mixture into an 8-inch square pan.
• Freeze until almost solid, about 3 hours.
• To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy. Transfer to glasses and serve.

FROZEN CHOCOLATE MUDSLIDE (APRèS-SKI SLAMMER)

Steps:

• Blend in blender. Serve in tall glass. Garnish with a cherry.

CHOCOLATE MUDSLIDES (COOKIES)

Steps:

• Preheat an oven to 400 degrees.
• Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically.
• Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
• Add the flour, baking powder and salt to the butter mixture and mix just until combined.
• Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces.
• Pour the mixture onto a parchment-lined baking sheet or tray.
• Put the mixture into a refrigerator for 5 to 10 minutes until slightly, but not completely, hardened.
• Reverse the sheet or tray onto another piece of parchment paper on a hard surface.
• Use a knife to divide the mixture into 20 squares.
• With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread).
• Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside).
• Allow to cool for at least 20 minutes before eating.
• Yield: 20 large cookies.