Chocolate Egg Cream Recipes

Steps:

• I find using melted ice cream with milk and chocolate sauce adds extra flavor and richness to an egg cream. I drank these as a kid and really found them to be the perfect blend of sweet and bubbly. I come from a house where my father would keep the champagne for New Years in the freezer until we were ready to drink it. There were always little ice chips in it and I have really grown to love ice cold drinks of any kind. This recipe is no different. For me, all of the ingredients have to be very cold for optimum results.
• Pour the syrup into the bottom of a glass. Add the skim milk and stir to blend slightly. Add the seltzer.;
• In a small bowl, combine and whisk the cocoa powder, sugar, and salt with the water and vanilla extract. Transfer to a small saucepan and simmer over low heat until the ingredients meld together, 2 to 3 minutes. Set aside to cool. Refrigerate. Use as needed.

Steps:

• Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.

Steps:

• In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
• Add icing sugar in 3 or 4 batches,stirring well after each addition.
• Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
• Take 1/4 of the mixture, and color it yellow for yolks.
• Form it into 10 to 15 small balls, set aside.
• Make 10 to 15 Larger balls with the remaining mixture.
• Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
• Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
• Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
• Place eggs on tray lined with waxed or parchment paper.
• Put in a cool place until chocolate is firm.
• Decorate if desired.

Steps:

• Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.

Steps:

• In a large, liquid measuring cup, combine the cherry syrup, condensed milk, cocoa powder and salt. Whisk to combine. Divide the mixture into 2 pint-sized drinking glasses. Working with one glass at a time, add half of the milk and stir with a long spoon. Mix vigorously and assertively as you pour the seltzer in, stopping when you're an inch from the top the glass. Continue stirring until you have a nice layer of foam. Repeat with the second egg cream. Garnish with Candied Cherries on a skewer balanced on the glass and drink immediately.
• In a large, heavy-bottomed pot over medium heat, add the cherries, granulated sugar, brown sugar, salt, cardamom, orange juice and 3 cups water. Cook until the sugars are dissolved and the syrup comes to a light boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 45 minutes to an hour, until the syrup is thick and the cherries are a deep red. Remove from the heat and cool completely. Remove the cardamom pods and discard.
• Add the almond extract to the mixture and stir to combine. Transfer the cherries, with syrup, to a large glass jar (or several small) and seal with an airtight lid. Store in the refrigerator for up to 1 year.

Steps:

• Pour milk and chocolate syrup into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

Steps:

• For the Crust:
• Crush sandwich cookies in the food processor until fine crumbs form. Press into the bottom, and up the side of a nine-inch springform pan.
• Bake at 350'F for 10 minutes and set aside to cool.
• For the Ice Cream:
• Beat egg whites and sugar until stiff peaks form. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
• Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
• Fold chocolate mixture into the snow and pour over the crust. Freeze.
• For the Topping:
• Whip up the dessert topping until soft peaks form.
• Slowly add coffee and instant vanilla pudding until stiff.
• Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
• Garnish with additional cookies and crumbs.
• Serve.

Steps:

• Place cocoa in a small saucepan. Whisk in 1/3 cup hot water, then add corn syrup and sugar. Bring mixture to a boil over high heat. Remove chocolate syrup from heat and cool to room temperature.
• Divide 1/3 cup chocolate syrup between two serving glasses and mix in 1/2 cup milk in each. Top with seltzer, stir once, and serve immediately.

Steps:

• Special equipment: a long-handled spoon; a seltzer siphon (optional)
• Pour milk into a 16-ounce glass and place spoon in glass. Pour seltzer (or squirt if using siphon) into glass to reach 1/2 inch below rim. (A snow-white foam will develop.) Pour syrup into center of white foam, then stir in syrup and remove spoon through center of foam.

Steps:

• Pour milk into a tall glass and stir in syrup.
• Add seltzer and enjoy.