Molded Chocolate Ice Cream Dessert Food

CHOCOLATE-CARAMEL DOMES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray.
• Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined.
• Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
• Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
• For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
• Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
• Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
• For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
• Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
• Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.

MOLDED CHOCOLATE ICE CREAM DESSERT RECIPE

Steps:

• To make the bittersweet chocolate ice cream, put the chocolate in a bowl. Set aside. In a saucepan, whisk together 3/4 cup of the sugar, the cocoa powder and salt until blended, then whisk in the half-and-half. Set over medium heat and heat until bubbles form around the edges of the pan, 5 to 7 minutes. Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until blended. Slowly add the half-and-half mixture, whisking constantly until fully incorporated. Put the mixture in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, about 10 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over the bowl holding the chocolate and whisk until the chocolate is melted. Stir in the vanilla. Place the bowl in a larger one filled halfway with ice and water and let cool, stirring occasionally, about 30 minutes. Refrigerate until chilled, at least 1 hour. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Spoon the ice cream directly from the ice cream maker into the wells of a mini-heart silicone baking mold; fill each well halfway and press firmly on the ice cream. Place in the freezer. To make the semisweet chocolate ice cream, put the chocolate in a bowl. Set aside. In a saucepan, whisk together the half-and-half, 1/2 cup of the sugar and the salt until blended. Set over medium heat and heat until bubbles form around the edges of the pan, 5 to 7 minutes. Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until blended. Slowly add the half-and-half mixture, whisking constantly until fully incorporated. Put the mixture in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, about 10 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over the bowl holding the chocolate and whisk until the chocolate is melted. Stir in the vanilla. Place the bowl in a larger one filled halfway with ice and water and let cool, stirring occasionally, about 30 minutes. Refrigerate until chilled, at least 1 hour. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Spoon the semisweet chocolate ice cream on top of the frozen layer of bittersweet chocolate ice cream and press firmly. Freeze for at least 3 hours. To serve, invert the mold and pop out each dessert onto a plate. This recipe yields about 24 heart-shaped desserts.

CHOCOLATE MALTED ICE CREAM

Steps:

• In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.