Cherry Chocolate Floats Recipes

CHOCOLATE-CHERRY RUM FLOAT

Steps:

• Place 4 float glasses in the freezer to chill.
• Place 1 1/2 ounces of rum in each chilled glass, followed by 2 scoops of ice cream. Top with cream soda. Serve immediately.

CHOCOLATE MALTED CHERRY FLOAT

Steps:

• In 4 medium size glasses, place two to three scoops of chocolate ice cream into each. Slowly pour cherry vanilla soda over ice cream and top with chopped malted milk balls and a maraschino cherry. Serve with long spoons and a straw.

CHOCOLATE FLOAT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place 1 cup of sugar and 2 cups water into a saucepan and bring to a boil.
• In a medium bowl, cream together the shortening and 1/2 cup sugar until smooth. Combine the flour, cocoa, baking powder and salt; stir into the creamed mixture alternately with the milk so the batter does not become too stiff. Stir in vanilla.
• Pour the sugar water into a 2 quart casserole dish. Drop the chocolate mixture by spoonfuls into the sugar syrup to make dumplings.
• Bake for 45 to 50 minutes in the preheated oven. Use a slotted spoon to remove dumplings to plates, spoon syrup over and serve.

CHERRY-CHOCOLATE LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
• Whisk flour, salt, baking powder, and baking soda together in a bowl.
• Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
• Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
• Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
• Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
• While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
• Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

VERY CHERRY CHOCOLATE FLOAT

Steps:

• Fill 2 tall glasses with soda.
• Stir in 2 tablespoons cream and 1/4 teaspoon vanilla into each glass.
• Top each glass with 2 scoops of chocolate ice cream.

CHERRY-CHOCOLATE COFFEE FLOAT

Steps:

• In serving glass or mug, place ice cream.
• Slowly pour hot espresso over ice cream; drizzle with cherry syrup.
• Garnish with whipped cream, cherry and shaved chocolate, if desired.
• Serve immediately.