Ice Cube Chocolates Recipes

Steps:

• Add the cherries and whiskey to a small container. Cover and let soak for at least 1 hour, or up to 2 days.
• Add the butter and cream cheese to a medium bowl. Beat with an electric hand mixer on medium speed until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Sift in the powdered sugar and beat on medium-low speed to incorporate. Add the orange zest and fold with a rubber spatula until incorporated. The mixture should be stiff. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
• Set a medium bowl over a small pot of simmering water. Add the dark chocolate and coconut oil to the bowl and warm for 4-5 minutes, until about two thirds of the chocolate is melted. Stir to melt the chocolate completely, then remove the bowl from the heat. Let cool for 5 minutes, until slightly thickened.
• Pour about half of the melted chocolate into a clean 14-cavity ice cube tray, tilting the tray to create a thin, even layer around the walls of each mold. Pour any excess chocolate back into the bowl and wipe away any excess chocolate from the sides of the tray. Freeze for 15-30 minutes, until the chocolate is set.
• Remove the cherries from the whiskey and drain on paper towels to remove excess moisture.
• Fill each chocolate-lined ice cube mold with 1½ teaspoons of the orange-cream cheese filling. Use your finger to create a divot in the filling, then spoon ½ teaspoon of orange marmalade into the divot. Place a cherry in each divot, pressing down so the tops are below the rim of the tray.
• Melt the chocolate again over simmering water if necessary, then pour over the ice cube tray, tilting to evenly distribute. Tap the tray on a flat surface to release any air bubbles and smooth the top. Freeze for 30-60 minutes, until set.
• Remove the ice cube tray from the freezer and let sit at room temperature for 5 minutes to loosen the chocolates. Then, invert the tray to release the chocolates. Cut into individual chocolates and trim any messy edges with a paring knife. Serve immediately or store in the refrigerator for up to 1 week.
• Enjoy!

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!