1 Bakers Delight Chocolate Croissant
400ml Chocolate Milk
1 scoop chocolate ice-cream
2 tbsp chocolate topping
1/2 punnet raspberries
100ml thickened cream
Place the milk and ice-cream in a blender and blend until smooth.
Squirt the chocolate topping around the inside of the large milkshake glass.
Add the milk to the glass until reaches just below the top of the glass.
Carefully cut the chocolate croissant in half horizontally, and rest the bottom half on top of the glass.
Fill a piping bag, fitted with the nozzle of your choice, and pipe half the cream to cover the bottom half of the croissant.
Place most of the raspberries over the cream and place the top half of the chocolate croissant on the top. Decorate the top of the chocolate croissant with the extra cream and raspberries.