Warm Chocolate Dumplings Over Ice Cream Food

SKILLET CHOCOLATE DUMPLINGS

Steps:

• For sauce, combine brown sugar, cocoa, cornstarch and salt in a large, heavy cast-iron or other ovenproof skillet. Stir in water; cook, stirring constantly, until mixture begins to boil and thicken slightly. Add butter; mix well. Remove sauce from heat., For dumplings, sift together flour, baking powder, salt, sugar and cocoa. Cut in butter until mixture resembles a fine meal. Combine the egg, milk and vanilla; blend gradually into flour mixture. , Return skillet to heat; bring the chocolate sauce to a boil. Drop dumplings by tablespoons into hot sauce. Reduce heat to low; cover and simmer until just set, about 20 minutes. Serve warm with whipped cream or ice cream.

CHOCOLATE DUMPLINGS

Steps:

• In a large skillet over medium high heat, combine the sauce ingredients and mix together well.
• Heat until the sauce comes to a boil being sure to stir constantly.
• Remove from heat and set aside momentairly.
• In a large bowl, stir dumpling ingredients together to blens.
• Beat for 1 minute.
• Return skillet to the stove top and cover.
• Heat over low heat until sauce gently boils.
• Then drop the dumplings by Tablespoons over the sauce.
• Cover the skillet and gently simmer for around 20 minutes.
• Only check once, just making sure sauce is not simmering to hard.
• Serve warm with ice cream.

WARM CHOCOLATE DUMPLINGS OVER ICE CREAM

Steps:

• Mix sauce ingredients well.
• Heat sauce ingriedents until it comes to a boil and thickens slightly.
• Then remove it from the heat.
• Beat dumpling ingredients for one minute.
• Return the skillet with the sauce ingredients to the heat, cover and bring it to a simmer.
• Drop dumplings by the tablespoon into the sauce.
• Cover and simmer gently 13 to 15 minutes.
• (Peek once to make sure the sauce is simmering) For each serving put a scoop of ice cream in a single serving dish.
• Place one hot dumpling over the ice cream, and spoon some of the hot chocolate sauce over it.
• Eat standing up so the calories don't count.

COOKIES IN A BOWL (WITH ICE CREAM)

Steps:

• Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
• Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
• While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.

WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet. Stir milk chocolate and butter in medium metal bowl set over saucepan of simmering water until chocolate mixture is melted and smooth (do not allow bottom of bowl to touch water). Cool chocolate mixture to lukewarm.
• Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture. Spoon into prepared dishes, dividing equally. Smooth tops.
• Bake until soufflés rise and edges are crisp and dark brown but centers are still soft, about 25 minutes. Dust tops with powdered sugar. Transfer to plates. Serve immediately, passing ice cream separately.