Chocolate Ripple Cream Food

CHOCOLATE RIPPLE CHEESECAKE RECIPE BY TASTY

Steps:

• Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
• Pour cookie crumbs into a bowl with melted butter and mix until well combined.
• Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
• In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
• Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
• Slowly whisk in the heavy cream into the cream cheese until smooth.
• Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
• In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
• To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
• Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
• Enjoy!

WHITE CHOCOLATE RASPBERRY RIPPLE ICE CREAM

Steps:

• To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
• Add the corn syrup, lemon juice, and cornstarch mixture.
• (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
• Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
• Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
• Gradually pour the hot milk mixture over the yolks and return to the pan.
• Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
• Pour the remaining cream into a large bowl.
• Strain in the hot custard, mix well, then stir in the vanilla.
• Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
• Set half the raspberry sauce aside.
• Spoon a third of the remaining sauce over the ice cream.
• Cover with another 1/3 over the ice cream and then more sauce.
• Repeat.
• With a knife or spoon, lightly marble the mixture.
• Cover and freeze.
• Let the ice cream soften for 15 minutes before serving with the remaining sauce.

CHOCOLATE RIPPLE COFFEE CAKE

Steps:

• You can either make a ring shaped cake or a long log or you can make a shorter log using 2 rows of biscuits instead of one--you decide.
• Get a plate or pretty cake platter and put a dab of cream where you want to place your first biscuit.
• Dunk a biscuit in the coffee and then let excess coffee run of it.
• Place the biscuit side up and stand it in the cream dab you put on the plate.
• Dunk another biscuit in the coffee and then lather one side of it with cream, cement it sideways to the first biscuit you placed down.
• Continue in this fashion until you have created a rim of biscuits, or a long log, whatever you decided.
• Now cover the whole cake in the left over cream.
• All of the biscuits must be well smothered in cream, as the cream has to penetrate the biscuit and soften it.
• Place cake in fridge for at least 4 or 5 hours.
• Just before serving place crumbled flake on the top.
• You don't have to dunk the biscuits in the coffee if you don't want it to have a coffee flavour.
• It will still turn out fine.

CHOCOLATE RIPPLE CREAM

Steps:

• Stir chocolate through cream.
• Spread over top of cold cake.

PEANUT BUTTER CHOCOLATE RIPPLE ICE CREAM

Steps:

• In a saucepan simmer milk, peanut butter, and 1/2 cup sugar over moderate heat, stirring, until smooth, about 1 minute. Stir in vanilla and cool mixture to room temperature. Freeze mixture in an ice-cream maker according to manufacturer's instructions.
• While ice cream is freezing, in a small saucepan simmer water and remaining 3 tablespoons sugar, stirring, until sugar dissolves. Add chocolate, stirring until smooth, and cool sauce to room temperature.
• Spread one fourth ice cream in a 2-quart container and top with one third sauce. Layer remaining ice cream and sauce in same manner and with a spatula swirl sauce and ice cream together. Freeze ice cream, covered with plastic wrap, until hard.