CHOCOLATE CUPS WITH ICE CREAM AND PEANUTS
Categories Chocolate Dessert Freeze/Chill Peanut Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 12 frozen petits fours
Number Of Ingredients 6
Steps:
- Line muffin cups and lightly spray liners with cooking spray.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon a scant teaspoon chocolate into each cup and use paintbrush to coat bottoms and sides evenly. Freeze cups until chocolate is firm, about 5 minutes, then repaint any thin spots, especially around top edges, with some of remaining chocolate and refreeze until firm, about 5 minutes.
- Spoon remaining melted chocolate into a small sealable plastic bag, pressing out excess air. Twist bag firmly just above chocolate and set aside.
- Working in 3 batches, scoop about 1 1/2 tablespoons ice cream into each cup and gently press into cups with a small offset spatula or back of a spoon to fill cups evenly. (You will have some ice cream left over.) Refreeze cups to firm ice cream, at least 5 minutes. Sprinkle cups with peanuts, then snip off a minuscule portion of 1 bottom corner of plastic bag with scissors to form a very small opening and decoratively pipe remaining chocolate over peanuts. Freeze desserts until chocolate and ice cream harden, at least 30 minutes. Remove petits fours from freezer 1 at a time and carefully peel off liners, then refreeze on a tray until hardened, about 30 minutes more.
- *Available at New York Cake & Baking Distributor (800-942-2539).
EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY
Here's what you need: water, cream cheese, peanut butter, whole milk, vanilla extract, powdered sugar, kosher salt, whipped cream, chocolate sandwich cookies, pudding mix, whole milk, milk chocolate, white chocolate, dark chocolate, chopped nuts, mini peanut butter cups, raspberries, fresh mint leaf, popsicle sticks
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 19
Steps:
- Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
- Fill a 12-cup muffin tin with water.
- Place a popsicle stick into each muffin cup.
- Freeze until solid.
- In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
- Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
- Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
- Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
- Fold in the remaining cup of whipped cream with a spatula. Set aside.
- Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
- In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
- Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
- Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
- Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
- Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
- Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
- Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 4 grams, Protein 9 grams, Sugar 54 grams
WHITE CHOCOLATE ICE CREAM CUPS RECIPE BY TASTY
Win the ice cream social with these customizable ice cream cups! Use with your favorite chocolate, cereal, or hard candy for an extra satisfying treat. You'll never want to go back to plain cones again!
Provided by Nichi Hoskins
Categories Desserts
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
- Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
- Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
- When ready to serve, scoop the ice cream into the white chocolate cups.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 0 grams, Protein 4 grams, Sugar 30 grams
CHOCOLATE CUPS WITH WHIPPED CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings in demitasse cups
Number Of Ingredients 8
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
MILK CHOCOLATE OREO ICE CREAM
What is it about ice cream that makes us all feel so good? Ice cream calms me down when I'm stressed, and of course it's also delicious! For simple flavors like vanilla, you can buy good ice cream at the store. But if you're in the mood for chocolate, you can't get the same rich, decadent chocolate flavor from store-bought ice cream that you can by making it yourself. For this recipe, I use really good imported milk chocolate and cocoa powder, plus a splash of Cognac and vanilla to take down the sweetness. And of course, crushed Oreos make everything better, right? This is my perfect make-ahead summer party dessert!
Provided by Ina Garten
Categories dessert
Time 25m
Yield 1 quart of ice cream
Number Of Ingredients 11
Steps:
- Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
- In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
- Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.
BERRY & CREAM CHOCOLATE CUPS
These cute chocolate cups are fun and easy to make ahead of time. They're yummy heaped with cool pastry cream filling-or you can spoon in ice cream or mousse. -Amy Blom, Marietta, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a microwave, melt chocolate chips; stir until smooth. Spread melted chocolate over the bottoms and up the sides of 12 foil muffin cup liners. Refrigerate for 25 minutes or until firm., In a small bowl, beat cream cheese until fluffy; beat in sour cream until smooth. Set aside., In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and reserved sour cream mixture. Cool to room temperature, stirring occasionally. Refrigerate until chilled., Carefully remove foil liners from chocolate cups. Fill cups with pastry cream and strawberries. Chill until serving.
Nutrition Facts : Calories 249 calories, Fat 15g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 31mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE CUPS
Compliments of Taste of Home. You need about 1 inch foil or paper cupcake cups ( these little suckers are SMALL compared to the regular sized cups). Can usually be found at a party or dollar store. You will also need a small flat never used paint brush or pastry brush. They say to add a dollop of whipped cream and then float on top of hot chocolate. I'm thinking that you could whip up a Butterscotch (or other) pudding and place inside or place sliced strawberries with whipped cream on top. Why not get even more creative and place maraschino cherries inside with a syrup and whipped cream. Let me know what you've done.
Provided by Carmen B.
Categories Kid Friendly
Time 1h30m
Yield 16 cups
Number Of Ingredients 3
Steps:
- In a microwave safe bowl, melt chocolate chips and shortening for 1 to 2 minutes, stirring until smooth.
- With the brush, spread the chocolate mixture on the inside (bottom and sides) of the foil or paper cups. Place on a baking sheet. Refrigerate until firm; about 45 minutes.
- Just before assembling, remove the foil or paper cup.
- Fill with desired filling.
Nutrition Facts : Calories 27.5, Fat 1.8, SaturatedFat 1, Sodium 0.6, Carbohydrate 3.3, Fiber 0.3, Sugar 2.9, Protein 0.2
CHOCOLATE ICE CREAM CUPS
Make dessert extra special by serving ice cream in these chocolate pecan cups.
Provided by Allrecipes Member
Yield 18
Number Of Ingredients 4
Steps:
- In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND®; remove from heat. Stir in pecans.
- In individual paper-lined muffin cups, spread about 2 tablespoons chocolate mixture. With lightly greased spoon, spread chocolate on bottom and up sides of each cup.
- Freeze 2 hours or until firm. Before serving, remove paper liners. Fill chocolate cups with ice cream. Store unfilled cups tightly covered in freezer.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 24.9 g, Cholesterol 17.5 mg, Fat 15.1 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 6.8 g, Sodium 50.8 mg, Sugar 22.1 g
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HOW TO MAKE CHOCOLATE ICE CREAM CUPS - WHAT THE FORK
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4.8/5 (11)Total Time 30 minsCategory Dessert
- Line 12 muffin cups with paper liners or place 12 Silicon Cupcake Liners on a baking sheet. (The silicon liners make for easier removal.)
- Add the chocolate and coconut oil to a microwave safe bowl. Heat at 50% power for 1 minute. Stir well, then continue to heat at 50% power for 30 second intervals until melted, stirring well after each heating.
- Spoon a few teaspoons of the melted chocolate into the liners and use a spoon or pastry brush to coat the sides of the liners with the chocolate, coating them about 3/4 inch up the side. Reserve the remaining chocolate.
- Place in the freezer for 15 minutes or until the chocolate is hardened. Let the ice cream sit out at room temperature while the chocolate is in the freezer.
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