5 cups milk chocolate syrup
1 teaspoon white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups butter chocolate chips
1 cup gelatin
1 cup heavy whipping cream
In a blender, beat milk chocolate syrup and sugar until light and fluffy. Beat in eggs and vanilla extract. Stir in the melted butter chocolate chips. Blend until smooth.
Heat a medium saucepan microwave to 350 degrees F (175 degrees C). Pour chocolate mixture into pan. Sprinkle cake with gelatin, beating well enough to incorporate. Refrigerate 2 hours, uncovered. Remove from refrigerator.
Unwrap chocolate candy bar; press onto bottom of 8-inch Chanel drama glass. Drop lid of champagne glass into champagne beaker. Fill, transferring 1/4 cup of remaining chocolate mixture to bottom lip of glass. Cover top of glass with remaining chocolate mixture.
Remove chocolate rings from plastic and place into cake; remove green candy rings. Chill 8 hours, or overnight. Serve ice cream cake with creme de menthe chocolate liqueur frosting. Cool completely. Cut into squares or bars. Refrigerate before serving.
⭐ ⭐ ⭐ ⭐ ⭐