Chocolate Mint Coffee Float Recipes

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CHOCOLATE FLOAT



Chocolate Float image

This is a much asked for family favorite. Chocolate cake 'floating' on a sea of pudding! Sure to be a favorite of yours, too!

Provided by TEACH523

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 cup white sugar
2 cups water
½ cup shortening
½ cup white sugar
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 51 g, Cholesterol 1.2 mg, Fat 13.5 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 199 mg, Sugar 38.3 g

CHOCOLATE FLOAT!



Chocolate Float! image

Make and share this Chocolate Float! recipe from Food.com.

Provided by Sharon123

Categories     Shakes

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

2 tablespoons chocolate syrup
1 cup milk
1 scoop ice cream (vanilla, chocolate, or coffee)

Steps:

  • Combine the chocolate syrup with 1 cup milk.
  • Beat with egg beater or electric mixer.
  • Pour into glass and add a small scoop of ice cream of your choice.
  • Makes 1 serving.
  • Enjoy!
  • Try adding 2 tbls.
  • of peanut butter!

COFFEE-MINT CHOCOLATE ICE CREAM SANDWICHES



Coffee-Mint Chocolate Ice Cream Sandwiches image

The sandwiches can be stored in the freezer, well wrapped in plastic, for up to 3 days; let them soften at room temperature for about 15 minutes before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 22

Number Of Ingredients 14

3 cups all-purpose flour, plus more for flattening rounds
1 teaspoon baking soda
1/2 teaspoon coarse salt
2 sticks unsalted butter, room temperature
1/4 cup packed light-brown sugar
1 3/4 cups plus 1 1/2 teaspoons granulated sugar
3 large eggs
2 teaspoons pure coffee extract, such as Trablit (available at lepicerie.com)
1 1/2 teaspoons instant-espresso powder
6 ounces bittersweet chocolate, chopped and melted
4 cups heavy cream
1 1/2 cups packed fresh mint leaves
6 tablespoons confectioners' sugar
Pinch of coarse salt

Steps:

  • Cookies: Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a bowl. In another bowl, beat butter on medium-high speed until pale and fluffy, about 1 minute. Add brown sugar and 1 3/4 cups granulated sugar and beat until combined, about 1 minute. Beat in eggs, 1 at a time, then coffee extract. Reduce speed to low; gradually add flour mixture, beating until just combined.
  • Scoop 1-ounce balls of dough with a 1 5/8-inch ice cream scoop and place 2 inches apart on parchment-lined baking sheets. Flatten each slightly with the bottom of a dry-measure cup dipped in flour. Stir together remaining 1 1/2 teaspoons granulated sugar and espresso powder in a small bowl; sprinkle mixture over rounds.
  • Bake cookies until golden on edges, about 15 minutes. Let cool completely on a wire rack. Dip flat sides of half of cookies in chocolate (or spread chocolate on cookies). Freeze on a baking sheet, chocolate-side up, until set, 5 to 15 minutes.
  • Cream: Meanwhile, prepare an ice-water bath. Bring cream and mint to a simmer in a small saucepan, then remove from heat; let cool completely, 30 minutes. Place in ice bath until well chilled. Transfer half of mixture to a food processor with half of confectioners' sugar and salt; purée until mint is finely chopped and cream is thick enough to scoop (check after 20 seconds). Then pulse just until whipped. Repeat with second batch.
  • Scoop 1/4 cup whipped cream onto flat side of each coated cookie. Freeze until slightly hardened, 5 to 20 minutes. Lightly press uncoated halves on top, then freeze until semifirm, about 30 minutes, before serving.

CHOCOLATE MINT COFFEE FLOAT



Chocolate Mint Coffee Float image

Make and share this Chocolate Mint Coffee Float recipe from Food.com.

Provided by Annacia

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

1/2 cup hot coffee
1 tablespoon Creme de Cacao (more if you like)
1 scoop mint chocolate chip ice cream

Steps:

  • For each serving combine 1/2 cup coffee and 1 tablespoon liqueur.
  • Top with.
  • scoop of ice cream.

Nutrition Facts : Calories 54.8, Fat 0.1, Sodium 3.8, Carbohydrate 5.6, Sugar 5.6, Protein 0.2

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