There are many ways to use this chocolate whipped topping:
Cake & Cupcake Frosting: add contents of the packet into 125ml cold milk. Beat with an electric mixer for 3 minutes at max speed. Chill in the refrigerator for 30 min. Use pastry bag to decorate cupcakes. One packet will frost 12 cupcakes or 1 cake layer.
No Bake Cheesecake: add contents of packet into 125 ml cold milk. Beat with an electric mixer for 3 min at max speed. Add 300g cream cheese (mascarpone/ricotta) and 2 tbsp confectioners sugar and beat another 30 seconds at medium speed. Spread cream over a base of ground cookies (150g) mixed with melted butter (60g). Chill in the refrigerator for at least 2 hours before serving.
Ice Cream Dessert: Add contents of packet into 150ml cold milk. Beat with an electric mixer briefly at low speed, raise the speed to maximum and beat for 3 minutes. Scoop cream into balls, place on a tray and freeze. Makes 8-10 scoops
60g
Ingredients: sugar, glucose syrup, powdered palm kernel oil, cocoa powder, emulsifier (acetylated monoglycerides), food starch-modified, chocolate powder (sugar, cocoa powder, cocoa butter, soy lecithin), milk protein, carrageenan. Contains soy and milk. May contain hazelnuts.