The most mouth-watering desserts ever!

Chocolate parfait: 
 

INGREDIENTS  1 2.1 oz package instant chocolate pudding, prepared per package directions  1 package Oreo cookies, made into crumbs reserving one cookie for the top of each parfait  8 oz heavy cream  1 cup whole milk  3 chocolate bars  1 tbsp chocolate drops  2 tbsp sugar 
 
Instructions In a medium pot, heat milk, mix chocolate pudding with 2 tbsp of cold milk and add to the pot. Cook until thickened.  Beat the heavy cream and mix in 1/2 cookie crumbs.  Put layer of pudding on the bottom of the cup, make a heavy cream layer on top of the pudding.  Add some cookie crumbs as third layer.  Repeat these layers again and finish with chocolate pudding layer..  Top with a tuft of Cool Whip, chocolate drops and chocolate bars.
 
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Arancia muffin:
 

INGREDIENTS Muffin dough 2 Oranges 
 
METHOD After peeling the oranges, collect the leftovers with a spoon Add the dough for muffins and put them in the oven Bake at 180C/350F for 15 min
 
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Ice cream cones:
 

Ingredients: ¼ cup warm milk;  ¼ cup warm water;  1 tbsp sugar;  1 ½ tsp yeast;  1 ½ cup flour;  a pinch of salt;  3 tbsp melted butter;  egg wash;  ½ cup melted chocolate;  melted butter, sugar for coating;  ice cream for serving.
 
Instructions Preheat your oven to 190C/375F.  Using tin foil make cones as shown on the video.  Mix water, milk, sugar and yeast together. Set aside for 5 minutes.  Add flour and melted butter into the yeast mixture and knead for about 5 minutes or until the dough is smooth and elastic.  Cover the dough with towel and set aside for an hour.  Divide the dough in 3 parts. Roll each part into a thin rope and wrap around each cone.  Secure tin foil cones in a muffin tin cups and brush with egg wash.  Bake for 18-20 minutes, let cool down and remove the tin foil.  Brush donut cone with chocolate inside and cover with butter and cinnamon sugar on the outside.  Serve with ice cream.

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