ICE CUBE CHOCOLATES
Did you know that you could use your ice cube tray to make homemade candy? That's right! With our recipe for Ice Cube Chocolates, you can make your very own gourmet-style chocolates right at home. These homemade chocolates are especially great for gift-giving or setting out on a tray at your next holiday party.
Provided by Ginsburg Enterprises
Categories Candy
Number Of Ingredients 3
Steps:
- Lightly coat 2 plastic ice cube trays with cooking spray.
- In a medium microwave-safe bowl, combine chocolate chips and oil. Microwave 60 to 90 seconds or until chips are melted, stirring occasionally. Pour chocolate into ice cube trays, filling each cube about one-third full. Place trays in freezer 2 minutes. Remove trays from freezer and tilt to make sure chocolate coats all sides of each cube.
- Place trays back in freezer 2 minutes or until chocolate has thickened slightly. Tilt again to make sure chocolate coats all sides of cubes with a thicker coat of chocolate. Place trays in freezer 2 more minutes or until set.
- Fill each chocolate shell with about 1 teaspoon of your desired filling. Cover filling with melted chocolate and tap ice cube trays on counter to level chocolate. Pour more melted chocolate on top.
- Place trays in freezer 1 hour or until hardened. Remove trays from freezer and let sit 5 minutes. Unmold chocolates by lightly twisting trays.
HOMEMADE FUDGE POPSICLES RECIPE BY TASTY
Here's what you need: sugar, cocoa powder, vanilla, whole milk
Provided by Julie Klink
Categories Desserts
Yield 16 popsicles
Number Of Ingredients 4
Steps:
- Heat a pan over medium-high heat. Add the sugar, cocoa powder, vanilla, and milk, and whisk until smooth. Bring to a boil, then remove from heat.
- Let the pan cool.
- Line a loaf pan with plastic wrap, or use popsicle molds. Pour mixture into pan.
- Freeze for about 5 hours, until firm enough to stick popsicle sticks in. Gently slide each popsicle stick into chocolate, leaving about 2 inches (5 cm) in between each stick. Continue with the next row. There should be about 8 sticks per row, 16 popsicle sticks total.
- Continue to freeze for another 4 hours, until completely frozen.
- Remove the loaf pan from the freezer, and pull the plastic wrap upward releasing the chocolate. You may need to use a spatula to help release chocolate from pan.
- Slice and serve immediately.
- Enjoy!
Nutrition Facts : Calories 130 calories, Carbohydrate 24 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, Sugar 22 grams
CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY
Here's what you need: large eggs, sugar, milk, vanilla extract, unsalted butter, all purpose flour, cocoa powder, good-quality chocolate, coconut oil, vanilla ice cream, salted peanut
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.
- Add the milk, vanilla, and butter, and whisk until fully incorporated.
- Sift in the flour and cocoa powder. Whisk until smooth.
- Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.
- Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.
- If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.
- Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.
- Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.
- Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.
- Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.
- Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.
- Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.
- Serve immediately or return to the freezer until ready to eat.
- Enjoy!
Nutrition Facts : Calories 900 calories, Carbohydrate 79 grams, Fat 63 grams, Fiber 7 grams, Protein 18 grams, Sugar 57 grams
HOT CHOCOLATE COOKIE MUGS RECIPE BY TASTY
Here's what you need: unsalted butter, light brown sugar, sugar, large egg, semisweet chocolate chip, all purpose flour, cocoa powder, baking powder, kosher salt, semi-sweet chocolate chips, heavy cream, mini marshmallows, mini candy canes
Provided by Kiano Moju
Categories Desserts
Yield 24 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, cream together the butter and sugars with an electric hand mixer until light and fluffy.
- Beat in the egg, then add the melted chocolate chips and beat to incorporate.
- Sift in the flour, cocoa powder, baking powder, and salt. Beat until just combined.
- Scoop a rounded tablespoon of cookie dough into each cup of a mini muffin tin.
- Use your fingers to spread the dough evenly across the bottoms and up the sides of the cups, being careful not to spill over the edges.
- Bake for 8 minutes, until cookies have slightly puffed up. Let cool completely. If the centers have puffed up, use the back of a wooden spoon to reshape.
- Prep the decorations: Add 4 ounces (100 grams) of chocolate chips to a liquid measuring cup or heatproof bowl. Pour over the warm heavy cream and let sit for 1 minute, then stir until well combined and smooth.
- Pour the ganache into the cooled cookie cups until level with the tops.
- Decorate the tops of each cookie cup with mini marshmallows and let sit at room temperature until the ganache has firmed up about 1 hours.
- In a liquid measuring cup or heatproof bowl, melt the remaining chocolate in the microwave, then allow to sit at room temperature until thickened, about 10-15 minutes.
- Use to scissors to cut the curved end of the mini candy canes into small handles.
- Use a knife to gently lift the cookie cups from the muffin tin so one side sticks up. Dip the ends of the candy cane handles into the cooled melted chocolate, then stick onto the sides of the cookie cups. Let set for at least 1 hour before serving.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 31 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 20 grams
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- Place 5 oz. of the chocolate in a small bowl. Microwave 45 to 60 seconds or until melted and a thermometer registers 113°F for semisweet or bittersweet chocolate or 104°F for milk chocolate, stirring every 15 seconds. If needed, continue to microwave in 5- to 10-second intervals to reach the correct temperature. Stir in remaining 3 oz. chocolate. Stir vigorously 2 minutes or until completely smooth and thermometer registers 88°F for semisweet or bittersweet chocolate or 85°F for milk chocolate. If small pieces of chocolate remain, continue to microwave in 5-second intervals, stirring after each until smooth.
- If desired, add a some sprinkles to each compartment in the ice cube tray. Spoon half of the melted chocolate into the compartments. Spoon or press 1 tsp. desired filling into each compartment. Spoon remaining melted chocolate over fillings. If desired, top with additional fillings and/or drizzle with melted chocolate of a contrasting color. Let stand 2 hours or until set.
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