Milk Chocolate Creams Food
MILK-CHOCOLATE CREAMS
Falling somewhere between airy mousse and fudgy pudding, this chilled chocolate dessert gets its creamy texture from a quick whirl in a blender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Number Of Ingredients 6
Steps:
- Place chocolate in a blender. Bring cream to a simmer in a small saucepan. Immediately remove from heat, and pour over chocolate. Blend until smooth.
- Blend in vanilla and a pinch of salt. With the machine running, add yolks. Blend until well combined. Pour about 3/4 cup chocolate mixture into each of 4 serving bowls.
- Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (The texture should be soft and creamy.) Serve cold with berries.
MILK-CHOCOLATE CREAMS
Make and share this Milk-Chocolate Creams recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chocolate in a blender. Bring cream to a simmer in a small saucepan. Immediately remove from heat and pour over chocolate. Blend until smooth.
- Blend in vanilla and a pinch of salt. With the machine running add egg yolks. Blend until well combined. Pour about 3/4 cup chocolate mixture into each of 4 serving bowls.
- Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (the texture should be soft and creamy). Serve with cold with berries.
Nutrition Facts : Calories 642.7, Fat 29.7, SaturatedFat 13.7, Cholesterol 229.3, Sodium 76, Carbohydrate 51.3, Fiber 2.9, Sugar 44.1, Protein 9.2
CREAMY MILK CHOCOLATE FROSTING
Make and share this Creamy Milk Chocolate Frosting recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 2 cups (approx)
Number Of Ingredients 4
Steps:
- Place 1/2 cup softened butter in a mixing bowl.
- Add in the cocoa powder, 2 cups icing sugar and 3 tablespoons whipped cream; start beating with an electric mixer add in more whipped cream as needed to create desired texture.
- Beat until mixture is smooth and creamy.
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- For the crust: Pulse the cookies in a food processor until you get cookie crumbs. Place the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch fluted tart pan with a removable bottom or a 9-inch pie dish and refrigerate to set, about 30 minutes.
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- Remove the towel and slowly whisk the ganache until it’s smooth and shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Save the rest at room temperature to serve with the pie. Place the crust back in the fridge to set the ganache.
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