Chocolate Cream Dip Food

CHOCOLATE FONDUE

Steps:

• To make the sauce, in a small bowl, combine the chocolate and 1/2 cup milk or cream and melt gently in a barely simmering water bath or microwave on Medium (50 percent) power for about 2 minutes.
• Stir until smooth.
• Add more liquid if the sauce seems too thick or look curdled.
• Remove from the heat and stir in the vanilla.
• Use warm fondue immediately or set aside until needed and rewarm briefly.
• Have forks, skewers, or pretty (or goofy) swizzle sticks available for guests to dip with.
• If the fondue gets too thick or cool, reheat gently (without boiling) for 1 minute in the microwave on Medium (50percent) power or set in a pan of barely simmering water.
• Leftover sauce keeps several days in the refrigerator.
• It is a prefect topping for ice cream.
• Note: This is a versatile recipe that can be tailored to your taste and the type of chocolate you are using.
• For the most intense chocolate fondue, use milk, rather than half-and-half or cream, and omit the butter.
• For even greater intensity, choose a bittersweet chocolate labeled anywhere from 66 percent to 70 percent and use the greater amount of liquid called for.
• Butter or cream results in a softer, mellower chocolate flavor.
• Ideas for dipping: Kumquats or segments of seedless clementines, oranges, or ruby grapefruit- If possible, separate the citrus into segments without breaking the membrane.
• If you set the segments on a rack to dry in a warm place or in the oven, preheated to 200° F, then turned off for several hours, the membrane will dry like crisp paper and the juices will burst in your mouth when you take a bite.
• Chunks of pineapple Chunks of fresh coconut or large curls of dried coconut Chunks of banana Dried fruit such as apricot, mango, papaya, pineapple, or Bing cherries Strips of good-quality candied orange, grapefruit or lemon peel Cubes of pound cake or angel food cake, or toasted cubes of brioche or challah Cigarette cookies, fan wafers, graham crackers or digestive biscuits, or pretzels Marshmallows or meringues Toasted shaved almonds (to sprinkle on after dipping).

CHOCOLATE-DIPPED ICE CREAM CONE

Steps:

• Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
• Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
• Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
• Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
• Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
• Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.

CHOCOLATE CREAM CHEESE FRUIT DIP

Steps:

• In a medium bowl combine the cream cheese, powdered sugar, cocoa powder, milk and vanilla. With an electric mixer beat until smooth. Serve with assorted fruit.

CHOCOLATE CHIP CREAM CHEESE DIP

Steps:

• Beat cheese, butter and vanilla until fluffy.
• Gradually add sugars and beat until combined.
• Stir in chocolate chips.
• Cover and refrigerate for at least 2 hours.
• Serve with Graham cracker sticks!

CHOCOLATE CHIP DIP

Steps:

• Mix cream cheese, confectioners' sugar, butter, brown sugar, and vanilla extract together in a bowl until smooth.
• Chill dip in the refrigerator for 15 minutes.
• Mix in chocolate chips. Serve with graham crackers for dipping.

PEPPERMINT-WHITE CHOCOLATE DIP

Steps:

• Beat cream cheese and melted chocolate in large bowl with mixer until blended.
• Add dry pudding mix, milk and peppermint extract; mix well. Whisk in COOL WHIP.
• Refrigerate 1 hr.
• Spoon dip into serving bowl; top with crushed candy.

CHOCOLATY FRUIT DIP

Steps:

• Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight., In a small heavy saucepan, combine the milk, marshmallows and chocolate chips. Cook and stir until chips are melted and mixture is smooth. Transfer to a small bowl; cool to room temperature., Remove yogurt from cheesecloth and discard liquid from bowl. Gradually stir yogurt into milk mixture. Refrigerate until serving. Serve with fruit.

CHOCOLATE CREAM FRUIT DIP

Steps:

• In a small bowl, beat cream cheese and chocolate syrup. Fold in marshmallow creme. Cover and refrigerate until serving. Serve with fruit.

CHOCOLATE CREAM CHEESE DIP

Steps:

• Beat 1/2 cup cream in medium bowl with mixer on high speed until soft peaks form; spoon into small bowl. Reserve for later use.
• Pour remaining cream into same medium bowl. Add cream cheese and sugar; beat on medium speed until well blended. Add chocolate; mix well. Gently stir in whipped cream.
• Refrigerate 30 min.

MINT CHOCOLATE CREAM CHEESE DIP

Steps:

• Using a hand mixer, beat together the heavy whipping cream, powdered sugar, vanilla and mint extract and beat on medium to high speed until stiff peaks form. Set aside.
• In another bowl, beat the cream cheese until fluffy and smooth
• Combine the whipped cream in with the cream cheese and fold with a rubber spatula until smooth
• Mix in a few drops of the green food coloring until combined
• Fold in the chocolate chips
• Place into the fridge until ready to serve
• Serve with cookies, graham crackers, and fruit

HOT COCOA DIP

Steps:

• Microwave 2 cups marshmallows in large microwaveable bowl on HIGH 1 min. or until marshmallows are completely melted when stirred.
• Add cream cheese; beat with mixer until blended.
• Add dry pudding mix; mix well. Gradually add milk, mixing well after each addition. Whisk in COOL WHIP.
• Refrigerate 1 hr.
• Spoon dip into serving bowl; top with remaining marshmallows.

CHOCOLATE CREAM FRUIT DIP

Steps:

• In a small mixing bowl beat cream cheese and chocolate syrup. Fold in marshmallow creme. Cover and refrigerate until serving. Serve with fruit.