Ingredients:

2 packs, 250ml Angel All Purpose Creamer
1 ½ cup melted semi-sweet chocolate chips

Procedure:

  1. In a bowl, using an electric and mixer, whip Angel All Purpose Creamer until soft peaks form. 
  2. Slowly fold in melted chocolate into the whipped cream until completely combined. 
  3. Scoop mixture into individual serving bowls. Chill for 4 hours or until mixture sets. 
  4. Serve chocolate mousse with whipped cream and shaved chocolate. 

INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
3/4 cocoa powder

 

PROCEDURE

  1. Whip the chilled Angel All Purpose Creamer using an electric hand mixer on high until it doubles its volume.
  2. Slowly add condendsada. Whip until combined.
  3. Fold in your choice of filling/flavoring. Transfer on a freezer-safe container. Freeze overnight.
  4. To serve, scoop ice cream into waffle cones or bowls and serve immediately.

      5. INGREDIENTS

      1 pack, 250ml Angel All Purpose Creamer, chilled overnight
      1 can,380g Angel Condensada
      1 cup Crushed Cream filled chocolate cookie

       

      PROCEDURE

      1. Whip the chilled Angel All Purpose Creamer using an electric hand mixer on high until it doubles its volume
      2. Slowly add condensada.Whip until combined.
      3. Fold in your choice of filling/flavoring.Transfer on a freezer-safe container
      4. To serve,scoop ice cream into waffle cones or bowls and serve immediately

      INGREDIENTS

      1 pack, 250ml Angel All Purpose Creamer, chilled overnight
      1/2 cup Angel Condensada
      6 packs of 3 chocolate cream filled cookies
      piping bag
      6 pieces of popsicle sticks

       

      PROCEDURE

      1. Begin by Crushing cookies inside the pack without opening.Open the pack and transfer contents into bowl. Do not throw the pack.Set aside
      2. In a seperate bowl,whip chilled Angel all purpose creamer until soft peaks form.Add condensada until combined.Fold in crushed cookies into the mixture
      3. Transfer cookies into a piping bag.Fill packs of with cream mixture and use a bowl or bin to keep the cookies packs upright.Insert popsicle sticks into the center of each pack.
      4. Freeze until popsicles are compltely firm and sticks are set for 6 hours or best overnight
      5. Once frozen,peel the packaging off and enjoy.

          6. INGREDIENTS

          1/4 can Angel Kremdensada
          1 cup semi-sweet chocolate chips
          1 can Angel Kremdensada, chilled
          1 cup chopped brownies
          1/2 cup small marshmallows
          1/4 cup chopped cashews (optional)
          1/2 tsp vanilla
          chocolate sprinkles

           

          PROCEDURE

          1. In a saucepan, heat up kremdensada until just simmering. Pour into chocolate chips. Let it stand for one minute and mix until uniform in color.
          2. In a bowl, combine brownies, marshmallows, and cashews. Fold in kremdensada and vanilla. Drizzle with chocolate sauce and sprinkles

              3. INGREDIENTS

              8 cups, 400g cubed leftover bread
              1/2 cup melted butter
              1 can, 410ml Angel Evaporated Filled Milk
              1 can, 380g Angel Condensada
              1/2 cup cocoa powder
              1 cup chocolate chips, plus extra for topping
              6 pieces large egg yolks
              3 pieces whole large eggs

              INGREDIENTS

              2-250 ml Angel All-Purpose Creamer
              1-380 ml Angel Condensada
              1 Tablespoon rum (optional)
              1 Tablespoon Maraschino cherry syrup
              1 pack, 200g chocolate graham crackers
              ½ cup chopped Maraschino plus halved for garnish

               

              PROCEDURE

              1. Whip together Angel All-Purpose Creamer and Angel Condensada, rum, and syrup. Set aside, keeping it chilled.
              2. In a rectangular dish, layer the graham crackers, cream, and chopped maraschino cherries. Repeat the procedure twice, ending with cream on top.

                  3. INGREDIENTS

                  1-410ml Angel Kremdensada, chilled
                  ½ cup cocoa powder, sifted
                  1 cup Angel Evaporada
                  ½ cup unsalted butter
                  1 cup water
                  ¼ tsp salt
                  1 cup all-purpose flour

                   

                  PROCEDURE

                  1. In a bowl, add Angel Kremdensada and cocoa powder. Whip until fluffy and stiff. Transfer cream in a piping bag. Refrigerate until ready to use.
                  2. Preheat the oven to 425 degrees F.
                  3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
                  4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
                  5. When the shells are cool, either split or fill them with chocolate whipped cream.

                  INGREDIENTS

                  2 packs of 24g Choco Hero Malt Drink
                  4 tbps hot water
                  1 cup brewed coffee, cooled down
                  2 cups ice cubes
                  ½ cup Angel Evaporada
                  ½ cup Angel Kremdensada, chilled
                  1 tbps cocoa powder

                   

                  PROCEDURE

                  1. Combine Choco Hero Malt Drink and hot water. Mix until dissolved.
                  2. Chocolate drink mix in a tall glass, add brewed coffee and ice cubes. Slowly pour in Angel Evaporada.

                      3. INGREDIENTS

                      1-250 ml Angel All-Purpose Creamer, chilled
                      ½ cup Angel Condensada
                      1 tsp instant coffee granules
                      24 squares graham crackers
                      2 tbsp cocoa powder
                      2 tbsp chocolate chips

                       

                      PROCEDURE

                      1. Combine Angel All-Purpose Creamer and Angel Condensada in a bowl and add coffee granules. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute.
                      2. Lay graham crackers on the bottom of baking dish or plastic container. Add a layer of coffee whipped cream and dust with cocoa powder.
                      3. Repeat procedure finishing with coffee cream on top. Dust with more cocoa powder and sprinkle with chocolate chips Keep in the refrigerator for 4 hours or overnight.