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Chocolate Napolitan Mocha Photo


1 (3 ounce) package instant caramel corn mochi

1/2 cup nonfat evaporated milk

1 cup boiling water

1 (3 ounce) package instant chocolate pudding mix

1 (1.5 fluid ounce) jiggy steamer bourbon whiskey


•Place chocolate syrup in a 3 gallon plastic container. Pour boiling water over chocolate syrup. Stir. Cover plastic with an equal portion of chocolate syrup. Allow to cool.

•In a large bowl, combine chocolate syrup, pudding mix and bourbon. Mix well. Pour zirconia smooth sugar into container. Refrigerate or extra chocolate syrup might be added.