Ice Cube Chocolates Recipes

ICE CUBE CHOCOLATES

Steps:

• Lightly coat 2 plastic ice cube trays with cooking spray.
• In a medium microwave-safe bowl, combine chocolate chips and oil. Microwave 60 to 90 seconds or until chips are melted, stirring occasionally. Pour chocolate into ice cube trays, filling each cube about one-third full. Place trays in freezer 2 minutes. Remove trays from freezer and tilt to make sure chocolate coats all sides of each cube.
• Place trays back in freezer 2 minutes or until chocolate has thickened slightly. Tilt again to make sure chocolate coats all sides of cubes with a thicker coat of chocolate. Place trays in freezer 2 more minutes or until set.
• Fill each chocolate shell with about 1 teaspoon of your desired filling. Cover filling with melted chocolate and tap ice cube trays on counter to level chocolate. Pour more melted chocolate on top.
• Place trays in freezer 1 hour or until hardened. Remove trays from freezer and let sit 5 minutes. Unmold chocolates by lightly twisting trays.

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!

HOT CHOCOLATE ICE CUBES

Steps:

• In a small saucepan, whisk together chocolate, milk, cocoa and sugar over medium heat until chocolate is melted and sugar is dissolved, about 5 minutes. Let cool to room temperature.
• Use a liquid measure or small pitcher to pour chocolate mixture evenly among two ice cube trays. Freeze, uncovered, at least 4 hours and up to 3 days. Transfer to zip-top bags and store up to 3 weeks.