Chocolate Marshmallow Sundaes Recipes

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CHOCOLATE-MARSHMALLOW MUG CAKES

2019 marks the 100th birthday of Hostess's iconic cupcakes, so Food Network Magazine whipped up some look-alike mug cakes!

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 mug cakes

Number Of Ingredients 0



Chocolate-Marshmallow Mug Cakes image

Steps:

  • To make a batch, whisk 1/2 cup each sugar and buttermilk, 1/4 cup vegetable oil, 1 egg and 1/2 teaspoon vanilla in a large bowl until smooth. Whisk in 1⁄3 cup flour, 2 tablespoons unsweetened cocoa powder, 1/8 teaspoon baking soda and a pinch of salt. Butter 4 small microwave-safe mugs and divide the batter among them. Microwave, one at a time, until a toothpick comes out clean, about 2 minutes. Make a slit in the center of each cake and pipe marshmallow cream into the slit. Top the cake with warmed chocolate frosting, then pipe white frosting squiggles on top.

CHOCOLATE CHUNK & MARSHMALLOW SUNDAE

No ice cream maker? No problem. Check out the easy way to whip up a homemade frozen treat using rich and creamy pudding and Cool Whip Whipped Topping.

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 12 servings

Number Of Ingredients 6



Chocolate Chunk & Marshmallow Sundae image

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min.
  • Stir in COOL WHIP, marshmallows and chocolate.
  • Spoon into 2-qt. freezer-safe container.
  • Freeze 4 hours or until firm. Serve topped with strawberries.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 25 g, Protein 3 g

2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup JET-PUFFED Miniature Marshmallows
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, coarsely chopped
2 cups sliced fresh strawberries

FLUFFY CHOCOLATE-PEANUT BUTTER SUNDAES

Provided by Giada De Laurentiis

Categories     dessert

Time 20m

Yield 4 sundaes

Number Of Ingredients 8



Fluffy Chocolate-Peanut Butter Sundaes image

Steps:

  • For the chocolate-peanut butter sauce: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Place the chocolate chips and peanut butter in a medium bowl. Pour the warm cream over and allow to sit for 1 minute. Whisk until smooth. Set aside to cool slightly.
  • For the toppings: Using a hand-held mixer, whip the heavy cream and confectioners' sugar on high speed in a medium bowl until stiff peaks form. Using a rubber spatula, quickly fold in the marshmallow cream.
  • To make the sundaes, put 1 scoop of ice cream into each of 4 sundae bowls. Top each scoop with some of the Chocolate-Peanut Butter Sauce and a dollop of the Marshmallow Whipped Cream. Garnish with sprinkles, crushed cookies or crostini, as desired.

1 cup heavy cream
2/3 cup bittersweet chocolate chips, such as Ghirardelli
1/4 cup natural creamy peanut butter
1 cup heavy cream
2 tablespoons confectioners' sugar
1 cup marshmallow cream
1 pint chocolate peanut butter or vanilla ice cream
Sprinkles, crushed cookies and store-bought or homemade crostini, for garnish

MEXICAN CHOCOLATE SUNDAE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 4 sundaes

Number Of Ingredients 20



Mexican Chocolate Sundae image

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
  • Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
  • Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
  • Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter
4 heaping tablespoons cocoa powder
1 cup boiling water
Cinnamon Hot Fudge Sauce, recipe follows
Vanilla ice cream, for serving
Whipped cream, for serving
Cherries, for topping
2 cups sugar
2 cups heavy cream
2 cups cocoa powder
2 sticks (1 cup) salted butter
1/2 teaspoon ground cinnamon

COFFEE, CHOCOLATE, AND MARSHMALLOW SUNDAES

Categories     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Quick & Easy     Frozen Dessert     Almond     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 5



Coffee, Chocolate, and Marshmallow Sundaes image

Steps:

  • Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool marshmallow sauce at least 10 minutes and up to 1 hour.
  • Place 1 scoop of ice cream in each bowl. Pour marshmallow sauce over. Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.

1/2 cup whipping cream
1/2 cup marshmallow creme, plus more for topping
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 pints (about) coffee ice cream with almonds and chocolate
2/3 cup sliced almonds, toasted

CHOCOLATE MARSHMALLOW SUNDAES

HOT SUMMER DAY!!

Provided by Lisa Duggans

Categories     Other Desserts

Time 6h10m

Number Of Ingredients 10



Chocolate Marshmallow Sundaes image

Steps:

  • 1. In a large bowl,beat the cream,milk chocolate syrup and vanilla until soft peaks form.Transfer to a 9-in. square pan.Cover and freeze for a least 4 hours.
  • 2. In each of 12 dessert dishes,place 3 tbsp.frozen mixture and 1Tbsp.marshmallow creme;repeat layers.Top each with a scent Tbsp.almonds and cherry.Serve IMMEDIATELY!!!

2 c heavy whipping cream
2/3 c sweetened condensed milk
2/3 c chocolate syrup
1/2 tsp vanilla extract
SUNDEAS :
1 1/2 c cups marshmallow creme
2/3 c whipped cream, sweetened
1/2 c chocolate syrup
1/4 c chopped almonds,toasted
12 maraschino cherries

CHOCOLATE MARSHMALLOW CUTOUTS

I make rich, fudgy cookies that taste like brownies with a marshmallow filling. I usually use heart-shaped cutters, but I've also left them uncut and filled with pink marshmallow creme.-Kelly Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 9



Chocolate Marshmallow Cutouts image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until cookies are set, 6-8 minutes. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half of the cookies. Cool completely on pans on wire racks., Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.

Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

1-1/4 cups butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme

COFFEE, CHOCOLATE AND MARSHMALLOW SUNDAES

Now what could be better? Ice cream? Yeah, it has that too! Perfection in a dish. Try different flavors of ice cream for a switch! Cooking time does not include time for marshmallow sauce to cool.

Provided by DuChick

Categories     Frozen Desserts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5



Coffee, Chocolate and Marshmallow Sundaes image

Steps:

  • Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat.
  • Add chocolate and whisk until melted and smooth.
  • Cool marshmallow sauce at least 10 minutes and up to 1 hour.
  • Place 1 scoop of ice cream in each bowl.
  • Pour marshmallow sauce over.
  • Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.

Nutrition Facts : Calories 391.3, Fat 27.5, SaturatedFat 14.2, Cholesterol 27.2, Sodium 44.7, Carbohydrate 40.9, Fiber 6, Sugar 18.5, Protein 6.5

1/2 cup whipping cream
1 cup marshmallow creme, divided
6 ounces semisweet chocolate
1 1/2 pints coffee ice cream with almonds and chocolate
2/3 cup sliced almonds, toasted

MARSHMALLOW CREME-HOT FUDGE SUNDAES

Provided by Bon Appétit Test Kitchen

Categories     Coffee     Milk/Cream     Chocolate     Dessert     Valentine's Day     Quick & Easy     Mother's Day     Frozen Dessert     Summer     Anniversary     Birthday     Party     Simmer     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 cups

Number Of Ingredients 6



Marshmallow Creme-Hot Fudge Sundaes image

Steps:

  • Combine chocolate, cocoa powder, and espresso in a large metal bowl. Bring cream just to a simmer in a small saucepan over medium heat; pour over chocolate mixture. Let sit for 30 seconds, then whisk until smooth and glossy. Fold marshmallow creme into chocolate. DO AHEAD:Can be made 3 days ahead. Let cool, cover, and chill. Rewarm before serving.
  • Serve warm sauce over ice cream.

12 ounces semisweet chocolate, chopped
1 teaspoon unsweetened cocoa powder
1/2 teaspoon instant espresso or coffee
1 cup plus 2 tablespoons heavy cream
6 tablespoons marshmallow creme
Vanilla ice cream

HOMEMADE CHOCOLATE MARSHMALLOWS

This looked so good, I had to post it here for safe keeping. I mean what could be better than chocolate marshmallows? I got this off About.com. I'm guessing at the quantities and time.

Provided by C. Taylor

Categories     Candy

Time 30m

Yield 16 marshmallows

Number Of Ingredients 10



Homemade Chocolate Marshmallows image

Steps:

  • Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
  • Place 1/4 cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa.
  • Place 1/2 cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
  • Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.
  • Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
  • Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.
  • Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
  • Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
  • Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
  • Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
  • Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
  • If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping.
  • To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.

Nutrition Facts : Calories 171.9, Fat 0.5, SaturatedFat 0.2, Sodium 13.6, Carbohydrate 43.7, Fiber 1.1, Sugar 33, Protein 1.7

1/3 cup cocoa powder, plus
4 tablespoons cocoa powder, divided
1 1/4 cups water, plus
2 tablespoons water, divided
3 tablespoons gelatin (equivalent of 3 packets)
2 cups granulated sugar
3/4 cup light corn syrup
1/2 cup powdered sugar
2 tablespoons cornstarch
12 ounces chopped chocolate (optional) or 12 ounces chocolate, coating (optional)

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