Chocolateripples Recipes

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CHOCOLATE RIPPLE CHEESECAKE RECIPE BY TASTY



Chocolate Ripple Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, vanilla extract, heavy cream, gelatin powder, semi sweet chocolate

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

24 chocolate sandwich cookies
4 tablespoons unsalted butter, melted
32 oz cream cheese, 4 packages
¾ cup sugar
1 teaspoon vanilla extract
4 cups heavy cream
1 ½ tablespoons gelatin powder
2 cups semi sweet chocolate, melted, divided

Steps:

  • Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
  • Pour cookie crumbs into a bowl with melted butter and mix until well combined.
  • Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
  • In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
  • Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
  • Slowly whisk in the heavy cream into the cream cheese until smooth.
  • Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
  • In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
  • To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
  • Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
  • Enjoy!

FUDGE RIPPLE



Fudge Ripple image

This has the authentic taste of that old-fashioned ripple of fudge. You can swirl it through just about any ice cream you like. Try it in old-fashioned Tin Roof Ice Cream with chocolate-covered peanuts.

Provided by David Lebovitz

Categories     Sauce     Chill     Boil     Chocolate     Condiment     Dessert

Yield Makes 1 cup (250 ml)

Number Of Ingredients 5

1/2 cup (100 g) sugar
1/3 cup (80 ml) light corn syrup
1/2 cup (125 ml) water
6 tablespoons (50 g) unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

Steps:

  • Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
  • Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
  • Mixing it in:
  • The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.
  • Variation:
  • Mocha Ripple: Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best-quality instant coffee granules after you boil the mixture.

CHOCOLATE CREPES



Chocolate Crepes image

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 crepes

Number Of Ingredients 12

1 cup/250 ml milk
1 1/2 ounces/40 g 70-percent dark chocolate
1 tablespoon butter
2 eggs
1/4 cup/55 g sugar
1 teaspoon vanilla extract
1 cup/125 g flour
8 ounces/225 g 70-percent dark chocolate, finely chopped
1 cup/250 ml 35-percent whipping cream
Banana, sliced, for serving
Strawberries, sliced, for serving
Sweetened cinnamon-flecked whipped cream, for serving

Steps:

  • For the crepes: Put the milk, chocolate and butter in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug and let sit for 30 minutes. Add more milk or water if necessary to give the consistency of thin cream. Fry the crepes in a nonstick pan. If you do not have a nonstick pan use a bit of oil.
  • For the chocolate sauce: Put the chocolate and cream together in a saucepan and heat, gently, until the chocolate has melted and the mixture is very smooth. Thin, as needed with more cream. Serve hot.
  • To serve: Fill the crepes with sliced banana or strawberries and sweetened cinnamon-flecked whipped cream. They look best folded over into a triangle. Drizzle chocolate sauce over top.

CHOCOLATE RIPPLE COOKIE SQUARES



Chocolate Ripple Cookie Squares image

These squares are just like a chocolate filled cookie but easier to make. For a special presentation, drizzle melted white and dark chocolate on top of squares. Use your favourite type of nuts or coconut in place of the pecans. Great for freezing

Provided by BrendaM

Categories     Bar Cookie

Time 55m

Yield 36 squares

Number Of Ingredients 10

1 3/4 cups semi-sweet chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
2 cups packed brown sugar
2 eggs
1 cup butter, melted
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup quick-cooking oats
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 13" x 9" cake pan.
  • Heat together chocolate chips, sweetened condensed milk and 2 tbsp. butter over low heat, stirring constantly until melted and smooth.
  • Set aside.
  • Mix together brown sugar, eggs, melted butter and vanilla until smooth.
  • Stir in remaining ingredients.
  • Mix well.
  • Spread half in prepared pan.
  • Spread chocolate mixtures evenly over base.
  • Dot spoonfuls of remaining batter on top.
  • Spread lightly with knife to cover filling.
  • Bake for 30 to 35 minutes or until set.
  • Cool completely, then cut into square.

CHOCOLATE RIPPLE CAKE



Chocolate Ripple cake image

This is a REALLY popular Aussie dessert-one that you often find at potlucks. It's simple and yummy-what more could you ask for! Editing to add the photo is of a double mixture. Additional photos show the steps involved making this ring.

Provided by JustJanS

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 3

250 g chocolate cookies (not chocolate coated though)
500 ml thickened cream, lightly sweetened and stiffly beaten
sweet sherry or raspberry jelly (optional)

Steps:

  • Take a cookie and dunk it quickly in sweet sherry (or smear it with jelly for children) if you wish-this helps speed up the cookies softening.
  • spread the smooth side of the cookie thickly with cream and repeat.
  • Sandwich the two you have done together and stand them on a plate.
  • Repeat this until all the cookies are used and you have formed a"log" of cookies and cream.
  • Cover the entire log thickly with more cream and cover loosely with cling wrap before refrigerating for about 8 hours-as I said, the sherry or jelly speeds this up (and I like the added flavour of either) Decorate with grated chocolate, or pipe extra cream around the log before serving.

Nutrition Facts : Calories 428.6, Fat 32.2, SaturatedFat 18.2, Cholesterol 95.2, Sodium 316.4, Carbohydrate 32.7, Fiber 1.4, Sugar 12.4, Protein 4.6

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