Chocolate Ice Cream Cups Recipes

EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY

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!

CHOCOLATE CUPS WITH ICE CREAM AND PEANUTS

Steps:

• Line muffin cups and lightly spray liners with cooking spray.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon a scant teaspoon chocolate into each cup and use paintbrush to coat bottoms and sides evenly. Freeze cups until chocolate is firm, about 5 minutes, then repaint any thin spots, especially around top edges, with some of remaining chocolate and refreeze until firm, about 5 minutes.
• Spoon remaining melted chocolate into a small sealable plastic bag, pressing out excess air. Twist bag firmly just above chocolate and set aside.
• Working in 3 batches, scoop about 1 1/2 tablespoons ice cream into each cup and gently press into cups with a small offset spatula or back of a spoon to fill cups evenly. (You will have some ice cream left over.) Refreeze cups to firm ice cream, at least 5 minutes. Sprinkle cups with peanuts, then snip off a minuscule portion of 1 bottom corner of plastic bag with scissors to form a very small opening and decoratively pipe remaining chocolate over peanuts. Freeze desserts until chocolate and ice cream harden, at least 30 minutes. Remove petits fours from freezer 1 at a time and carefully peel off liners, then refreeze on a tray until hardened, about 30 minutes more.
• *Available at New York Cake & Baking Distributor (800-942-2539).

CHOCOLATE CUPS WITH WHIPPED CREAM

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.