Chocolate Ice Cream Soda
Ingredients
2 tbsp chocolate syrup
water to taste
2 tbsp chocolate or vanilla ice cream
Method
Put chocolate syrup into a tall glass and fill up with cold water.
Add ice cream and stir. Top with whipped cream.
Posts Tagged ‘Chocolate Flavored’
Chocolate Ice Cream Soda Recipe
Monday, August 10th, 2009
Chocolate Chip Cookie Ice Cream Cake Recipe
Wednesday, July 22nd, 2009
Chocolate Chip Cookie Ice Cream Cake
INGREDIENTS
- 1 (18 ounce) package small chocolate chip cookies
- 1/4 cup margarine, melted
- 1 cup hot fudge topping
- 2 quarts vanilla ice cream
- 1 cup whipped cream
- 12 cherries
DIRECTIONS
- Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
- Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
- Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.
White Chocolate Strawberry Trifle Recipe
Wednesday, July 22nd, 2009
White Chocolate Strawberry Trifle
Ingredients
- 1/4 c Granulated sugar
- 2 Egg yolk; large
- 3/4 ts Vanilla extract
- 3 oz Cream cheese; softened
- 1/2 c Whipping cream
- 1 ts Espresso; instant, dissolved
- 4 oz Pound cake
- 3 oz White chocolate; shaved
- 3/4 c Strawberries; sliced, around
Instructions
Serves: 6 – 3.5 oz portions
Yield: 1 1/4 lb Preparation Steps Estimated
Time: 30 min 1 Mix the sugar and egg yolks in a blender for one minute.
Add the vanilla and blend one minute.
Add the cream cheese and blend until smooth. Chill.
2 Beat the whipping cream until stiff. Add the cream cheese mixture and chill.
3 Slice cake into 1 x 3-inch strips.
Dip the strips in hot espresso.
Layer half the cake strips, white chocolate, cream cheese mixture, and strawberries in a clearbowl. Repeat layers.
Cover and chill until ready to serve.
Chocolate Satin Pie Recipe
Tuesday, July 21st, 2009
Chocolate Satin Pie
Ingredients
- 1 1/2 c Undiluted evaporated milk
- 2 Egg yolks
- 2 c Nestle toll house semi sweet
- Choc. morsels
- 1 Prepared 8-inch choc. crumb
- Crust
- whipped cream
- Chopped nuts
Instructions
- Whisk together evaporated milk and egg yolks in 2-quart sauce pan.
- Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly.
- DO NOT BOIL.
- Remove from heat.
- Stir in morsels until chocolate is completely melted and mixture is very smooth.
- Pour into crust.
- Chill until firm.
- Top with whipped cream and sprinkle with nuts.
Frozen Chocolate Mousse Squares Recipe
Tuesday, July 21st, 2009
Frozen Chocolate Mousse Squares
Ingredients
- 12 whole Oreo Cookies crushed
- 1/4 cup (1/2 stick) butter or margarine, melted
- 2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread
- 1 can (14 oz.) sweetened condensed milk
- 4 squares BAKER’S Semi-Sweet Baking Chocolate melted
- 1 cup thawed COOL WHIP Whipped Topping
Instructions
MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.
BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.
FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.
KRAFT KITCHENS TIPS
Size It Up
Enjoy a serving of this rich and indulgent frozen chocolate dessert on special occasions.
Easy Cleanup
Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!
Chocolate Fudge Pudding Pecan Pie Recipe
Tuesday, July 21st, 2009
Chocolate Fudge Pudding Pecan Pie
Ingredients
- 1 each Prepared Chocolate Graham Cracker Pie Crust
- 1 1/2 packages Jello Instant Chocolate Fudge Pudding – Sugar Free – Fat Free (2.1 oz)
- 3 cups Milk – non-fat
- 3/4 cup Pecan – chopped
Instructions
Place 1/4 cup pecans in food processor. Using “Pulse” method grind into small granules. Prepare pudding mix as per package instructions. Stir remaining 1/2 cup chopped pecans into pudding mix and pour into pie crust. Sprinkle granulated pecans. Place in refrigerator and chill for one hour. Pie will set up ready to eat in 5 minutes. I prefer to chill it a little longer.
Serving suggestion: Place pie in refrigerator without pecan granule dusting. Before serving top each portion with whip cream and then sprinkle the pecans granules.
Notes: You can add another cup of milk and make two full packages of pudding. Pour the remaining half cup in a small container and serve as a pudding dessert later. The use of a chocolate pie crust is not necessary but adds a double treat for real chocolate lovers.
Chocolate Eclair Cake Recipe
Tuesday, July 21st, 2009
Chocolate Eclair Cake
Ingredients
– CAKE –
- 1 cup all-purpose flour
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup water
- 4 large eggs
– FILLING –
- 2 pkgs. (3.5 oz) French Vanilla Instant Pudding
- 2 1/2 cups cold milk
- 8 ounces cream cheese, softened (room temperature)
- 1 container (12 oz) Cool Whip
– TOPPING –
- 3 ounces semisweet chocolate chips (I use Ghirardelli)
- 2 tablespoons butter
- 3 tablespoons milk (3 to 4 tbsp as needed for a thin glaze)
- 1 cup confectioners sugar
Instructions
To Make Cake: Bring water, butter and salt to boil until butter is melted. Add flour all at once and mix rapidly with wooden spoon. Stir until a ball forms that leaves the sides of pan. Lower heat and continue stirring for 2 to 3 minutes to dry dough. Dough should be soft but not sticky. Cool slightly. Add eggs, one at a time, beat thoroughly after each addition until completely smooth. Spread in an ungreased 10- by 15-inch baking pan. Bake for 35 min. at 400 degrees F. Mixture will puff up the sides of the pan while in the oven. When removed from the oven, prick bubbles with fork. Let cool.
To Make Filling: Mix pudding as directed. Blend in milk and softened cream cheese. Beat thoroughly. Spread pudding/cream cheese mixture over the baked, cooled eclair dough. Spread Cool Whip over pudding mixture.
To Make Chocolate Syrup Topping: Melt chocolate chips and butter. Add confectioners sugar and milk alternately until a thin glaze forms. Pour or drizzle over Cool Whip. Refrigerate at least 1 hour before serving.
White Chocolate Mocha Recipe
Tuesday, July 14th, 2009
Ingredients for White Chocolate Mocha Recipe
* 2/3 cup whole milk
* 6 tablespoons white chocolate chips
* Freshly brewed coffee to fill mugs
* Whipped cream
* Desired garnishes
Instructions
1. Combine milk and white chocolate chips in a small saucepan. Heat over low heat, stirring until chips are completely melted.
2. Pour half of the milk and chocolate chip mixture into each coffee mug.
3. Pour coffee into mugs, filling about 2/3 of the way.
4. Top with whipped cream to taste.
5. If desired, garnish with a maraschino cherry, a sprinkle of cinnamon, or chocolate shavings.
Chocolate Praline Pie with Bourbon Whipped Cream Recipe
Monday, July 13th, 2009
Chocolate Praline Pie with Bourbon Whipped Cream
Ingredients
- 2 cups heavy cream
- 1/4 cup cornstarch, sifted
- 1/2 cup packed light brown sugar
- 1/2 cup Steen’s 100 percent Pure Cane Syrup
- 1 cup semisweet chocolate, melted
- 1 cup crumbled Crunchy Pralines, recipe follows
- 1 (9-inch) Chocolate Graham Cracker Crust, baked and chilled, recipe follows
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 2 teaspoons bourbon or brandy
Directions
In a large saucepan, combine the cream, cornstarch, brown sugar, and cane syrup. Cook over medium-high heat, whisking, until a slightly thick custard forms, 10 to 12 minutes. Stir in the chocolate and mix well.
Remove from the heat and place a piece of waxed paper directly on top of the custard to prevent a film from forming and let cool.
Fold half of the crumbled pralines into the cooled custard, and then pour the mixture into the prepared shell. Sprinkle the remaining pralines on top. Cover tightly with plastic wrap and refrigerate for at least 4 hours.
In a medium bowl, beat the cream until thick and frothy. While beating, add the sugar and bourbon and beat until soft peaks form.
To serve, slice the pie into servings and top each with the bourbon whipped cream.
Crunchy Pralines:
1 pound light brown sugar (about 2 1/2 packed cups)
2 tablespoons butter
1/4 cup water
2 cups pecan pieces
Line a large baking sheet with waxed paper and set aside.
In a large saucepan, combine the brown sugar, butter, and water and cook over medium heat, stirring to dissolve the sugar, for 3 to 4 minutes. When the mixture begins to boil, add the pecans and continue to stir for about 5 minutes.
Remove from the heat and drop by the spoonful onto the waxed paper. Let cool and harden. Peel from the paper, using a thin knife as necessary.
Store in an airtight container at room temperature for up to 2 weeks.
Yield: about 2 dozen
Chocolate Graham Cracker Crust:
1 cup graham cracker crumbs
3/4 cup finely ground chocolate cookies
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1 egg white, beaten
Preheat the oven to 375 degrees F.
In a large bowl, combine the graham cracker and cookie crumbs, butter, and sugar and blend with a mixer or by hand. Transfer to a 9-inch pie pan, pressing firmly into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.) Remove the 2nd pan and bake until the crust is golden, 10 to 15 minutes.
Cool completely on a wire rack. Brush the crust with the egg white to seal. Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.
Yield: 1 (9-inch) crust
Chocolate Flavored Whipped Cream Recipe
Tuesday, July 7th, 2009
Chocolate Flavored Whipped Cream
Ingredients:
1 cup heavy Whipping Cream
3 tablespoons powdered sugar
2 tablespoons rich chocolate milk powder (Nestles or Hershey’s are both fine)
Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.
