CHOCOLATE DESSERT CUPS
Says Ellen Govertsen of Wheaton, Illinois, "This elegant party dessert is tailor-made for Christmas. Making the chocolate cups is a bit time-consuming - but they look so pretty, they're worth the effort."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a microwave or saucepan, melt the chocolate chips and shortening. brush evenly on the inside of eight paper or foil muffin cup liners. Chill until hardened, about 25 minutes. Remove liners. Fill chocolate cups with ice cream. Garnish with candy canes.
Nutrition Facts : Calories 254 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 52mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CUPS RECIPE
Chocolate Cups are delicious edible containers, perfect for serving candy, ice cream, mousse, and so much more. Learn how easy they are to make.
Provided by Elizabeth LaBau
Categories Dessert
Time 40m
Yield 48
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- With the help of a spoon, fill each candy cup to the brim with chocolate.
- Allow the chocolate to sit for a few minutes, just until it starts to set around the edges.
- Then grasp each candy cup by the bottom and invert it over the bowl of chocolate, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your candy cup.
- Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
- Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
- Enjoy!
- Fill a cup about a quarter of the way full of chocolate, then use a paintbrush to paint the chocolate up the sides of the cup to the top.
- Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas.
- Allow the chocolate in the cups to solidify by placing all the cups on a baking sheet at room temperature or in the refrigerator.
- Once the chocolate has solidified, carefully peel each paper liner until all the cup comes out in one piece. Use your favorite fillings.
- Enjoy!
Nutrition Facts : Calories 38 kcal, Carbohydrate 4 g, Cholesterol 2 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 6 mg, Sugar 4 g, Fat 2 g, ServingSize 48 candy cups (48 servings), UnsaturatedFat 0 g
CHOCOLATE CUPS WITH WHIPPED CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings in demitasse cups
Number Of Ingredients 8
Steps:
- Heat milk in a small pan over moderate heat until it comes to a boil.
- In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
- Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
- Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
SHAPED CHOCOLATE DESSERT CUPS
Our home economists assure that your guests will be delighted with these edible dessert cups, which can be used to serve ice cream, pudding, fresh fruit and more. You can make them a week in advance, then refrigerate in an airtight container.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 2
Steps:
- Cut out four 6-in. circles from waxed paper; place on a baking sheet. In a microwave, melt chocolate and shortening; stir until smooth. Pour 2 tablespoons melted chocolate into the center of each circle; spread chocolate to within 1 in. of edge. Refrigerate for 3-4 minutes or until chocolate does not spread when handled., Drape circles, waxed paper side down, over inverted 6-oz. custard cups or small bowls. Shape edges if desired. Chill for 10 minutes. Carefully peel waxed paper from chocolate cups.
Nutrition Facts :
CLASSIC CHOCOLATE ICE CREAM SANDWICH
This very simple ice cream sandwich is exactly like the ones you remember from childhood. It tastes just like the ones purchased from the ice cream truck with a soft, sticky, chewy cookie around soft, plain vanilla ice cream.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Spray liner with cooking spray and rub it in to be sure it's completely covered.
- Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
- Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
- Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
- Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
- Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
- When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 29.9 g, Cholesterol 25.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 158 mg, Sugar 17.9 g
EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY
Here's what you need: water, cream cheese, peanut butter, whole milk, vanilla extract, powdered sugar, kosher salt, whipped cream, chocolate sandwich cookies, pudding mix, whole milk, milk chocolate, white chocolate, dark chocolate, chopped nuts, mini peanut butter cups, raspberries, fresh mint leaf, popsicle sticks
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 19
Steps:
- Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
- Fill a 12-cup muffin tin with water.
- Place a popsicle stick into each muffin cup.
- Freeze until solid.
- In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
- Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
- Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
- Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
- Fold in the remaining cup of whipped cream with a spatula. Set aside.
- Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
- In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
- Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
- Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
- Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
- Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
- Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
- Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 4 grams, Protein 9 grams, Sugar 54 grams
COOKIE CUPS
Slightly toasted around the edges but still soft in the middle, these cookie cups made from refrigerated cookie dough will add a whole new level of fun to your next ice cream sundae bar! They can easily be made ahead of time, just fill with ice cream and drizzle with chocolate sauce for a perfect dessert.
Provided by NicoleMcmom
Time 1h30m
Yield 16
Number Of Ingredients 2
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
- Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
- Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
- Repeat process with remaining 4 cookie dough portions.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.4 g, Cholesterol 6.8 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 59.3 mg
CHOCOLATE AND ALMOND SHELLS (EDIBLE DESSERT BOWL/CUP)
I got this from Cooking.com. I haven't tried it yet, but thought that they look really impressive and gorgeous. You may serve ice cream, sorbet etc. in it. It's a perfect way to dress up your dessert.
Provided by WaterMelon
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the almonds and flour in a bowl until well-combined.
- Combine corn syrup, sugar, butter and chocolate in a small, heavy saucepan.
- Over low heat, stir mixture constantly, until it just comes to a boil.
- Remove from heat and stir in vanilla.
- Add flour mixture and stir until fully blended.
- Drop the dough by tablespoonfuls onto the buttered baking sheet, leaving at least 3 inches on all sides to allow room for spreading (no more than 4 shells on the sheet).
- Bake in a preheated oven at 350°F until they spread out and are lacy, 8-10 minutes.
- Remove from oven and let cool for 1-2 minutes.
- Using a thin metal spatula, lift the still-soft rounds from the baking sheet and drape each over an inverted coffee cup.
- Let them cool completely, then carefully lift off the shells and set aside.
- Repeat process with the next half of the dough.
- Serving: Place the shells on small dessert plates, then fill with ice cream/sorbet of your choice and garnish with chocolate glaze, citrus zest, chopped toasted nuts etc.
- Serve immediately (The shells can be stored in an airtight container for up to 3 days).
Nutrition Facts : Calories 186.5, Fat 10.7, SaturatedFat 5, Cholesterol 15.2, Sodium 8.5, Carbohydrate 22.7, Fiber 1.5, Sugar 9.5, Protein 2.6
WHITE CHOCOLATE ICE CREAM CUPS RECIPE BY TASTY
Win the ice cream social with these customizable ice cream cups! Use with your favorite chocolate, cereal, or hard candy for an extra satisfying treat. You'll never want to go back to plain cones again!
Provided by Nichi Hoskins
Categories Desserts
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
- Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
- Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
- When ready to serve, scoop the ice cream into the white chocolate cups.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 0 grams, Protein 4 grams, Sugar 30 grams
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